Poaching
30 minutes
A tasty, low fat and quick way to cook seafood...
- Place the fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. Cook in the least liquid possible - there should only be sufficient liquid to keep the fish from frying; the fillets will produce their own liquid during the cooking process.
- Cook over a low heat for around 5 minutes and remove just before the fish is fully cooked - fish will always continue to cook a little on its own in residual heat.
Cooking Tips:
- Reduce the cooking liquor and add flavours you enjoy; keep them subtle - you don't want to over power the delicate flavour of the fish.
- Add a little butter, cream or olive oil to the liquor just before serving to enrich the sauce.
- Knorr offer a liquid fish stock that is ideal for fish cookery if you have no fresh stock.
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Ingredients:
- Flat fish fillets - such as lemon sole
- Wine/fish stock/water (for the cooking liquor)
