Poaching fish in oil - cooking method

This simple and safe method, in just three steps, will produce fish with luxurious, delicious flesh. It can also be used for cooking shrimp.

Poaching fish – is the process of gently cooking fish in liquid at a temperature below boiling point. This is a classic French technique. Traditionally, the liquid in which the fish is cooked is fish stock. Fish cooked in this stock turns out delicious, light, and tender.

Another poaching option involves simmering the fish in olive oil rather than broth. In this case, the fish is immersed in a pan coated with olive oil. The pan is then placed in the oven and simmered at a low temperature until fully cooked. The resulting fish is incredibly tender and flavorful. The advantages of poaching fish over boiling are obvious. Of course, the fresher the fish, the better its flavor and aroma.

What do you need to do to cook poached fish?

Step 1: Marinating

Remove the fish from the refrigerator, season it with salt and herbs and leave it to marinate at room temperature for an hour.

Step 2: Heating the oil

Pour the oil into the pan and heat it over low heat until it reaches a temperature of 48-50°C. You can check the temperature using a cooking thermometer.

Step 3. Poshing

Once the oil is hot, submerge the fish. Place the pan in the oven and cook over low heat for 25 minutes.

There are three important points to poaching fish in olive oil:

1. Selecting fish. The most suitable fish for poaching in oil is one that has tasty flesh and a firm texture. salmon, halibut, flounder And tunaShrimp are also good for simmering. If you cut the fish into pieces, they should be about 1 cm thick.

2. Selecting vegetable oil. It's best to use extra virgin olive oil. It has the richest flavor. Avoid using expensive oils, as you'll need a lot.

3. Choosing a frying pan. Choose a frying pan with straight sides, specifically designed for frying food in vegetable oil. Place the fish in a single layer. It's important that the fish pieces don't overlap and are completely covered with oil.

Read the article: Frying pans and their types

How long to poach fish?

As for time, the magic number 25 It works wonders with all types of seafood. So, we cook the fish for 25 minutes. But this only applies if you let the fish sit at room temperature for at least an hour after refrigerating it. If you poach the fish straight from the refrigerator, it will lower the oil temperature and take longer to cook.

You can easily check the doneness of poached fish with a knife or fork. When fully cooked, the fish should be easily pierced.

Other recipes for tender fish:

• Poached tuna in olive oil with spices
  
• Fish baked in coconut milk
  
• Mexican fish stew
  
• Caribbean-style baked whole fish on a bed of vegetables

Read the article - How to fry fish deliciously in a frying pan