Poached Fish
Aha! That caught you out huh? Yes, one of the main topics of this site will be cooking. It’s only in the last year or so I’ve been cooking in earnest, so it’ll be good to record some of the things I’ve been doing.
First, put enough water in a sauce pan so that you could just cover the height of the fish you’re cooking (I’m assuming the fish will fit on the area of the bottom of the pan without overlapping, if not you’ll obviously have to put in more water), then add a dash of white wine, a sprinkling of Tarragon, a sprinkling of Parsley, a dash of garlic (I used pre-chopped, I guess it’s better to buy fresh cloves though), and a dash of black pepper. Stir it all up while you bring it to the boil, then leave the liquid simmering.
I used white fish, but this is definately up to you. Make sure it’s fully defrosted, then if you planned to chop it, do so before adding it to the simmering water. Put the lid on the saucepan and leave until the fish is soft (~ 5 mins). When it’s done, scoop out onto a plate. I ate this with some salad (with home-made dressing which I’ll talk about some other time!)
To be honest, I’m not sure how much the fish benefitted from the wine and herbs… I’d have to repeat the whole thing with plain water to be sure however. Recipe inspired by Cooking For Engineers. Cheers!
Tags: Cooking, fish
