Test kitchen connection.

Q. Can you explain how to poach fish? I've heard it...

January 24, 1996|By Pat Dailey, Tribune Staff Writer.

Q. Can you explain how to poach fish? I've heard it mentioned as a terrific way to cook but can't believe that boiling a piece of fish in a pan of water is going to result in anything palatable, much less delicious.

Herb Lockwood, Skokie

A. Poaching is a simple, effective preparation for delicate foods such as fish. Some cuts of beef and chicken also can be gently poached. Classic recipes such as Italian bollito misto and French boeuf a la ficelle employ poaching, with great results. It also is good for certain fruits, such as pears. The process involves cooking the food at a gentle simmer--not a boil--in enough liquid to cover it. Because there is a transfer of flavor between the cooking liquid and the food, it helps to have a well-flavored but fairly simple liquid, such as chicken or fish broth with vegetables. Depending on the preparation, the poaching liquid may be boiled after the food has been cooked, reducing it to a flavorful sauce or glaze. The recipe here offers a basic introduction to poaching.


Preparation time: 10 minutes

Cooking time: 6 minutes

Standing time: 5 to 8 minutes

Yield: 4 servings

4 salmon steaks, about 6 ounces each

1 1/2 cups dry white wine


1 tablespoon lemon juice or wine vinegar

Pinch salt

6 whole peppercorns

2 sprigs fresh rosemary plus additional for garnish

2 thin quarter-size slices fresh ginger

1 unpeeled clove garlic

1 shallot, sliced

4 lemon wedges

1. Rinse salmon. Put wine in a saute pan or Dutch oven that is just large enough to hold salmon in a single layer. Add 2 cups water, the lemon juice, salt, peppercorns, rosemary, ginger, garlic and shallot. Heat to a boil and cook 2 minutes.

2. Reduce heat and arrange salmon in pan. Add more water so fish is just covered. Cover and cook at a gently shimmering simmer until fish is almost cooked through, 4 minutes. Remove from heat and let stand, covered, until fish is cooked in the center, 5 to 8 minutes. Transfer fish to several layers of paper toweling to blot excess liquid.

3. If desired, boil the poaching liquid until reduced by three-fourths; season with additional salt, pepper and lemon juice and serve as a glaze for the fish. Or, freeze it and reuse for poaching, with additional wine and/or water added as necessary. Serve the fish hot or chilled, garnished with lemons.

Nutrition information per serving:

Calories............250 Fat...............11 g Cholesterol.......95 mg

Sodium...........110 mg Carbohydrates......0 g Protein............34 g