Poaching Cod Fillets at Edward Davenport blog

Poaching Cod Fillets. Salt and pepper the fish to. Bring the poaching liquid to a boil, then lower to the barest simmer and allow the flavors to meld for about 20 minutes. Add the white wine and bring to a boil. Make sure the skillet is large enough to fit all pieces of cod in an even layer. Saute the garlic in the olive oil until it starts to turn light tan in color. Bring to a gentle simmer over medium heat. Place cod in the pan, adding a splash more liquid if necessary so that the fillet is almost completely submerged. Remove the fish from the milk to serve. Keep the heat low and cook for about 6 to 8 minutes, or until the internal temperature. Taste the sauce and adjust seasoning. Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time. Cut cod into 3 or 4 roughly equal sized pieces. Remove from the heat and add the minced parsley. Place over a low heat and warm the milk to a gentle simmer. Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.

Place cod in the pan, adding a splash more liquid if necessary so that the fillet is almost completely submerged. Make sure the skillet is large enough to fit all pieces of cod in an even layer. Cut cod into 3 or 4 roughly equal sized pieces. Place over a low heat and warm the milk to a gentle simmer. Saute the garlic in the olive oil until it starts to turn light tan in color. Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time. Taste the sauce and adjust seasoning. Remove from the heat and add the minced parsley. Salt and pepper the fish to. Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.

In praise of poaching Orangette

Poaching Cod Fillets Make sure the skillet is large enough to fit all pieces of cod in an even layer. Bring the poaching liquid to a boil, then lower to the barest simmer and allow the flavors to meld for about 20 minutes. Salt and pepper the fish to. Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time. Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while. Place cod in the pan, adding a splash more liquid if necessary so that the fillet is almost completely submerged. Remove the fish from the milk to serve. Cut cod into 3 or 4 roughly equal sized pieces. Make sure the skillet is large enough to fit all pieces of cod in an even layer. Taste the sauce and adjust seasoning. Saute the garlic in the olive oil until it starts to turn light tan in color. Place over a low heat and warm the milk to a gentle simmer. Add the white wine and bring to a boil. Bring to a gentle simmer over medium heat. Season cod on both sides with. Remove from the heat and add the minced parsley.