Oil Poaching

Poaching in oil is very popular now.  Don’t be afraid of it.  It does not taste oily or greasy.  This works extremely well with fish.  The key is to use good simple seasonings.  And to make sure that the oil is at the proper temperature.


You should use a saucepan that can hold the fish fillet submerged completely in the oil.  You should heat a good olive oil to about 325 degrees.   Season the fish (in this case I used Salmon) with salt and pepper.  You can even use slices of lemon.  Carefully place the fish in the oil and maintain the temperature of the oil.  Poach the fish for 10 minutes depending on the thickness of the fillet and serve.


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