How To Poach Seafood?

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Definition: Cooking fish and shellfish in the correct amount of liquid (Water, Stock, Court-bouillon, Red wine, milk) close to boiling point around 93-95 degrees Celcius.

Example: Cod fillet skin on in water.

  1. Pat dry fish
  2. Place a shallow pan of seasoned milk, water, stock or a court-bouillon onto boil.
  3. When it reaches the boil add fish and reduce heat keeping liquid at 95C approximately, below boiling point. (Liquid should just cover fish)
  4. To tell for the fish is cooked you can Probe cod to 57C-60C. The skin should remove easily from flesh and after prise apart the muscle flesh a little to show the opacity / whiteness of the flesh.

 

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