Crash course in poaching fish today. I'll sum up what I was told for you....
1) Two types of poaching; Deep (submerged, usually a whole fish) and Shollow (1/2 submerged, for fillets, and finished in the oven.)
2)Shallow poach in a liquid called a Court Bouillon (water, fish fume, seasoning, herbs, and an acid), the Bouillon will be used th make the sauce for the fish.
3) Two basic types of fish- Flat (halibut, sole, and flounder) and Round (salmon, tuna, tiliapa)
4) Make friends with your fish monger (sales guy)
And, that was it.....
We filleted some sole which I butchered one side but did a good job on side two.....
Finished dish was a Poached Sole Dora w/ Burre Blanc and Quinoa Salad.
Perfectly poached fish. Liked the plating, would have put a bit of sauce under each fillet. Quinoa dressing was a bit vinegary.
|Shallow Poached Sole w/ Burre Blanc and Quinoia Salad|