How to Oil-Poach Fish
- 1
Prepare the fish.seelachs image by Silvia Bogdanski from Fotolia.com
Cut skinned fish into one-inch cubes or clean the small fillets. Season cubed fish (or small fillets) with salt and pepper. Set aside. - 2
Chop the herbs.fresh herbs and mezzaluna. isolated on the white background image by joanna wnuk from Fotolia.com
Chop herbs of your choice. Set aside. - 3
Oil in panhuile de fond de poele image by Christophe Fouquin from Fotolia.com
Pour the oil in the skillet and add the chopped herbs to the oil. Place the skillet on the burner and set the heat to medium-low. Heat the oil to 180 degrees Fahrenheit; check by using your deep-fry thermometer. Adding the herbs to the oil at this stage allows the herbs to infuse the oil and accentuate the flavors of the finished product. - 4
Set a timer.timer image by Lombok from Fotolia.com
Add the cubed fish or small fillets to the skillet. Let the fish cook until the temperature in the pan again reaches 180 degrees Fahrenheit. Adding the fish to the pan will initially cause the temperature to drop. Actual cooking time depends on the type and density of the fish but is usually 10 to 15 minutes or until the fish is opaque and flakes easily. - 5). Turn off the heat. Remove the fish from the pan using a spatula and place on a plate lined with paper towels. Let the fish drain and then move it to a clean plate. Sprinkle with more chopped fresh herbs, if desired.
- 6
grosse cuill?¡§re image by Unclesam from Fotolia.com
