Poached Fish – Two Colours
Here is a recipe for delicious fish, I did it years ago, and love cooking the dish now and then. An idea for you to cook fish this Friday.
Eating healthy and quick cooking method that what I like to do. Poaching technique is one way to do that. But it has the risk to overcook it if you don’t’ do the right thing.
There are times that I like to indulge my self to do the fine cooking and to serve the dish beautifully. I love to prepare food with respect and to make the dish looking good. It is pretty food on a plate.
I have been cooking since I was a little girl, and loving it. I have learnt more since. Have I made mistakes? Oh ya ….. so many times. Mistakes are a part of the learning process. One never stops learning. I believe that I learn for life. This post is all about accepting and confessing that I made a big mistake regarding this cooking, but I know how to fix it for next time.
Poached two colour fish; salmon-ling, it is a delicate fish dish. It is supposed to be light juicy and moist served with lemon butter sauce and fennel salad. Unfortunately, I was interrupted during my cooking, the result was that I overcooked the fish for 3 minutes. I have ruined the fish. The salmon/ling fillets leaked the white proteins (albumen). It is shown in the pictures below.
Poached Two Colours Fish
serve with lemon butter
and fennel salad
It has shown the dry dryness
of the flesh of the fish
The two colours poached fish was overcooked, regardless the flavour was great though but it was not moist and juicy enough also the textured was not right.
The Recipe: Susy’s Recipe
Two Colours Poached Fish
2 salmon steaks/fillets
2 white fish steaks /fillets – ling
Aromatic vegetables for poaching
¾ cup diced skinned white fish
1 egg white
(Blend and process the ingredients
in the food processor to make the mousse)
2 shallots, chopped finely
1 tablespoon olive oil
50 mil white wine
1 juice of a lemon
50 g unsalted butter
1 tablespoon chopped chives or fennel frond
1 white fennel bulb, sliced finely
½ juice of a lemon
1tablespoon chop flat parsley
3tablespoons olive oil
Salt and white pepper to taste
The lemon butter
Sautee the shallot with the olive oil until soft but not brown
Add in the white wine and cook to simmer over medium heat
Reduce the heat, put the butter, cook to melt the butter
Add the juice of lemon, stir and mix and add in the chopped fennel.
Place the sauce in a serving dish, keep warm
Preparation for the fish
Cut, skinned, and trim all the fish steaks/fillets
Use the trimming of a stock
Cut each steak into 2, so you have 8 pieces
Take two fish, one the salmon and another one the ling
Smear some mousse on the salmon and place the ling on top
Wrap it up in a cling plastic, and put aside
Do with the rest of the fish, wrap individually in a plastic wrap
Refrigerate the fish until ready to poach
Poaching the Fish
In the meantime get the aromatic vegetables ready, cut into thin slices
Put it in the shallow fry pan, place the aromatic vegetables and add in 2 cups of water
Bring to simmer, and cook the vegetables for a few seconds.
Continue cooking in a gentle simmer over medium heat for 10 minutes
Reduce the heat, put the fish carefully, and place them on top of the poaching aromatic ingredients
Covered the pan, poach the fish for 7 minutes over lower heat( adjusted to 5 minutes instead of 7)
Take them out, let them rest for 3 minutes( rest only for 1 minute instead of 3 minutes)
Note: adjusted the time to poach the fish for a better result, not overcooked
The Fennel Salad
Mix and toss the sliced fennel with the dressing.
While the fish are resting, you should have: the sauce ready, and put the dressing on the salad
Place some salad on a plate, drizzle some sauce beside the salad and rest the fish on the sauce
Add extra sauce over the fish and serve at once. (This is serving fish individually)
People/family serving them self
Place the salads in a serving bowl, and the fish on the serving dish.
Put some sauce on the serving dish, before putting the colour fish on it, then drizzle a little bit of lemon butter on top.
You may have to have extra lemon butter and put in a separate serving dish
Poached Two Colour Fish is a beautiful dish, pretty on the plate. Cooking for any occasions
Note: use a large poaching fish pan to cook four or six pieces.
Preparation And The Cooking
fresh red salmon and
fresh white fish-( ling )
red and white fish
with the fish mousse
fish mousse on the fish
before to join them
join the two fish together
wrap in clear plastic
wrap the fish nicely
poach the fish on
the prepared poaching pan
prepare the fennel salad
while the fish is poached
cooking the lemon butter
do it before poaching the fish
keep the lemon butter
on the serving dish
Things To Remember For Poaching This Fish
The aromatic vegetables have to cook for at least ten minutes.
Enough liquid and aromatic vegetables in the poaching pan
Place the fish in the hot poaching pan and cook over low heat
Take the fish out when it’s cooked and rest it, keep it warm
Serve soon after the fish is rested.
Have fun and try the recipe. It is easy enough.