Poaching

General Poaching

Ingredients

• 4 Chicken breasts/pieces or Fish fillets
• Butter for poaching pan
• Juice of 1 lemon
• 1/4 cup chicken broth
• Salt and pepper to taste

1. Arrange the chicken or fish in single layer in a lightly buttered skillet.

2. Season with salt and pepper.

3. Sprinkle with lemon juice and dot with 2 tablespoons of butter.

4. Pour the chicken broth around the chicken/fish.

5. Cover with a piece of parchment paper or foil.

6. Simmer on a very low heat for 15 to 20 minutes or until the chicken or fish is tender and meat no longer shows sign of pink when sliced at the thickest part.

7. Remove from heat and allow to cool in poaching liquid.

Poached Chicken

• Boneless, skinless chicken pieces
• Paprika
• Sliced almonds (optional)

Instructions

1. Place the chicken in baking pan in single layer.

2. Sprinkle liberally with paprika.

3. Sprinkle on almonds.

4. Cover pan tightly with aluminum foil. (A covered casserole dish may be used.)

5. Put in 350°F/180°C oven.

6. They will poach in their own juices in 30 minutes.

7. Test it's cooked through and doesn't have pink juices.

Poached Chicken Two

Ingredients

• Water, to cover
• 1/4 pint chicken stock, just a bit for added flavour
• 1 stick celery, diced
• 1 onion
• 2-4 cloves of garlic sprigs of thyme, regular or lemon tarragon or sage
• 1 bay leaf
• Generously season with salt and freshly ground black pepper
• Optional 1 sprig rosemary

Instructions

1. Place all ingredients in a large pot. The temperature on stove top should be about medium to medium high.

2. Since there is a lot of water put in lots of herbs, for that aromatic flavour.

3. Place the chicken in the pot, make sure there is enough liquid to cover.

4. Bring the water to a steady simmer. Adjust the temperature accordingly.

5. Poach till chicken is done, cooked through, hot and doesn't run red/pink, checking it periodically. The chicken will turn an opaqueish colour. Don't over cook it, because the meat might get tough and rubbery.

Poached Salmon with Dijon Dill Sauce

Ingredients

• 1 (8 oz.) salmon fillet

  Poaching Liquid

  720ml white wine
• 1 carrot, diced
• 1 onion, diced
• 1 stalk celery, diced

The Sauce

• 1 tsp shallot, minced
• 1 tsp garlic, minced
• 1 tsp fresh or dry dill weed
• 1 tsp Dijon mustard
• 240ml heavy cream

Instructions

1. Place poaching liquid in saucepan. Bring to boil and reduce to simmer.
   
2. Place salmon in liquid and poach for 8 to 10 minutes, depending on thickness (8 minutes per inch thick).
   
3. Saute shallot and garlic in butter until tender.
   
4. Add heavy cream, Dijon mustard and dill.
   
5. Bring to boil and reduce liquid to sauce consistency.
   
6. Place salmon on a plate, cover with sauce, garnish with a sprig of dill and a lemon wedge.
   

Poached Halibut with Fennel & Cauliflower

Ingredients

• 1½ lbs halibut cut into 8 pieces
• 1 tbsp fresh lemon juice
• 1 cup + 1 tbsp chicken or vegetable broth
• 1 medium sized onion cut in half and sliced medium thick
• 1 large carrot, turned about 1½ inch pieces
• 1½ cups small cauliflower florets about 1½ inch pieces
• 1 medium sized fennel bulb sliced medium thick
• 5 medium cloves garlic pressed
• salt and black pepper to taste
• chopped fennel green tops for garnish

Instructions

1. Rub halibut with lemon juice and season with a little salt and pepper. Set aside.

2. Heat 1 tbsp broth in a 12 inch non-stick skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.

3. Add rest of broth, carrots and cauliflower. Cover and simmer on a medium heat for about 10 minutes.

4. Place fennel, garlic, salt, pepper and halibut steaks on top of vegetables and continue to cook covered for about 6 more minutes. Season with salt and pepper.

5. Serve halibut with vegetables and broth. Sprinkle with chopped fennel greens.

Poached Peach

Ingredients

• 1 peach per person
• 1/2 litre water
• 1/2 litre white wine
• 1 - 2 vanilla pods split open sugar (approx 1 big hand full)
• lemon juice

Instructions

1. Put the water, white wine, sugar into a saucepan and bring to a simmer.

2. When the sugar has dissolved add vanilla pods and lemon juice to taste (and a bit more sugar if needed - depending on the wine)

3. Reduce the syrup by 1/3 and then add the peeled peaches (you can peel peaches like tomatoes by blanching them quickly in hot water).

4. Simmer until very tender (approx 20 minutes).

5. Leave to cool in the syrup, until they are room temperature.

6. Serve with vanilla ice cream, drizzle with syrup and sprinkle with fresh lemon balm or mint.