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Quick question - Poached Haddock

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  • 07-04-2010 2:21pm
    #1
    Beetlebum
    Closed Accounts Posts: 837 ✭✭✭


    After reading the thread about leek & haddock risotto I am drooling at my desk.
    Just wondering how to poach haddock in milk.
    Do I just fill a saucepan with milk, put the fish in, bring to the boil and simmer for 5 minutes or so?
    Also, my haddock isn't smoked, does that matter?

    Thanks


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    #2
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    Beetlebum wrote: »
    After reading the thread about leek & haddock risotto I am drooling at my desk.
    Just wondering how to poach haddock in milk.
    Do I just fill a saucepan with milk, put the fish in, bring to the boil and simmer for 5 minutes or so?
    Also, my haddock isn't smoked, does that matter?

    Thanks
    You only need to just cover the fillet, no need to fill the whole saucepan.
    Bring to simmer and hold for 5mins.
    Smoked Haddock is nice, but fresh Haddock will be just fine:)


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    #3
    Beetlebum
    Closed Accounts Posts: 837 ✭✭✭Beetlebum


    CJhaughey wrote: »
    You only need to just cover the fillet, no need to fill the whole saucepan.
    Bring to simmer and hold for 5mins.
    Smoked Haddock is nice, but fresh Haddock will be just fine:)

    Thank you....it sounds so delicious. I also got cream to throw in instead of creme fraiche and some crust white bread to serve..mmmm faaaatening:)


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    #4
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    Beetlebum wrote: »
    Thank you....it sounds so delicious. I also got cream to throw in instead of creme fraiche and some crust white bread to serve..mmmm faaaatening:)
    Omega 3 offsets the cream;)


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    #5
    emc2
    Registered Users Posts: 1,357 ✭✭✭emc2


    Isn't the rule only poach Smoked fish in Milk, unsmoked in water with garlic and herbs?

    I am not a big fish fan but that what I am lead to believe.


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    #6
    CJhaughey
    Registered Users Posts: 14,907 ✭✭✭✭CJhaughey


    I have poached fresh fish in milk many times, especially if you are making a fish pie, then you use the milk as a base for the white sauce.
    You can add onions/shallots and bay leaves if you wish but it is far from mandatory.


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    #7
    xxdilemmaxx
    Registered Users Posts: 330 ✭✭xxdilemmaxx


    Beetlebum wrote: »
    Thank you....it sounds so delicious. I also got cream to throw in instead of creme fraiche and some crust white bread to serve..mmmm faaaatening:)

    Mmm cream sounds nicer than creme fraiche! I've added mascarpone before and it has worked well. Also nice with some chopped capers added...


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