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Poached Haddock
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(Recipe ID: 516)
Serves 6
Preparation time: 15 minutes; Cook time: 10 minutes
Source: Vito De Carolis
Very basic method of poaching fish.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 Haddock (about 2 pounds)-cleaned, head removed but whole
- 2 teaspoons Fine sea salt *
- 1 tablespoon Fresh lemon juice
- 5 Whole black peppercorns *
- 1 Bay leaf *
- Cold water, to cover
Instructions
- Rinse fish in cold water, scrape off scales and remove fins.
- Cut fish into 1½-inch thick steaks and place in a large frying pan; add salt, lemon juice, peppercorn and bay leaf.
- Add cold water to cover.
- Bring to a boil , skim, cover, and simmer over very low heat for 8 to 10 minutes, or until just cooked through.
- Remove with a slotted spoon and arrange on a serving platter.
- Serve with boiled potatoes and melted butter with cracklings.
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