This is the standard technique for poaching most thick (at least 1 inch) fish fillets or steaks, such as halibut or salmon. Similar to braising, the fish is gently simmered in a flavorful liquid, only in this method the fish is completely covered in liquid. (To poach thinner fillets, follow the shallow-poaching method on page 210, as they may overcook if deep poached.) The cooking time will depend on the thickness of the fillet; plan for 4 to 5 minutes per inch. In this recipe, halibut fillets are poached in chicken stock enhanced with a few aromatics and then served in their cooking liquid (a manner of serving called “à la nage”).
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Prepare poaching liquid Use a vegetable peeler to remove 6 strips of zest from 1 or 2 of the lemons (page 34). Then juice the lemons and combine the zest and juice with the stock, garlic, thyme, and peppercorns in a medium saucepan. Bring the liquid to a boil, then reduce to a simmer.
Step 2
Poach fish Season fish on both sides with salt, then carefully lower into the pot. It should just be covered by liquid (add more stock if necessary). Return the liquid to just under a simmer (it should barely move, with bubbles rising from the bottom but breaking before the surface). Cook until fish is opaque throughout and firm to the touch, about 4 minutes (or slightly longer for firmer fish). Use a slotted fish spatula to transfer the fish to a platter. Tent loosely with parchment-lined foil to keep the fish warm.
Step 3
Strain broth Pass poaching liquid through a cheesecloth-lined sieve into a bowl, reserving lemon zest and thyme, and return to the pot. Bring it to a full boil, then immediately turn off the heat.
Step 4
Serve Divide broth among wide, shallow bowls; gently set a fillet in each. Garnish with reserved zest and thyme, and drizzle with oil. Serve immediately.
Equipment
Step 5
This fish is poached in a medium saucepan but a large straight-sided skillet can be used instead. You want the fillets to fit in a single layer in the pan, with a little space between.
Ingredients
Step 6
Grouper, sea bass, striped bass, and salmon are worthy substitutes for (and slightly firmer than) the halibut shown here, but they may take slightly longer to cook. If you can’t find skinless fillets, remove the skins after poaching; they will come off more easily when the fish is still warm.
Step 7
For a fish with Asian flavors, replace the lemon, thyme, and peppercorns in this recipe with sliced fresh ginger and a little soy sauce (keep the garlic), then garnish with cilantro sprigs.
