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Poached Fish With White Buiter Sauce Fish/SeafoodFerguson Jr., J. Carl
Seafood Easy Fish/SeafoodWoods, Mrs. John S.
Tuna Loaf Fish/SeafoodPeterson, Mrs. A. L.
Scampi - No.1 Fish/SeafoodAnonymous
Scampi - No.2 Fish/SeafoodAnonymous
Scampi - No.3 Fish/SeafoodAnonymous
Scampi - No.4 Fish/SeafoodAnonymous
Perfect Scalloped Oysters Fish/SeafoodShannon, Millie
Crab And Rice In Sea Shells Fish/SeafoodMonroe, Vivian
Rubio's Shrimp Quesadillas Fish/SeafoodJancsi, Carol
Lomi Lomi Salmon Fish/SeafoodJancsi, Carol
Honey Grilled Shrimp Fish/SeafoodFerguson, Dave
Butterfly Pasta With Smoked Salmon And Asparagus Fish/SeafoodJancsi, Carol
Shrimp Scampi Fish/SeafoodFerguson, Dave
Kitchen Hints Kitchen TipsFerguson, Dave
12 Tasty Substitutions When Cutting Carbs Kitchen TipsFerguson, Dave
How To Boil Eggs Perfectly Every Time Kitchen TipsFerguson, Dave
Homemade Baking Mix (diy Bisquick) Kitchen TipsFerguson, Dave
More Kitchen Tips Kitchen TipsFerguson, Dave
Pan Bagné - Bathed Bread LunchFerguson, Dave
Full Page 4 x 6 5 x 7
To cover all the variations for poached fish would take several pages. It may be best to give the basics and let the cook try all the variations and short cuts.
Just remember it can be whole fish or fillets; it can be served hot or cold; the poaching liquid can be water or beer, all the way to champagne or a fine court bouillon. There are several good hot sauces and many good cold sauces. Finally, decorating your fish with cherry tomatoes, olives, cucumber slices, lemon slices, fresh parsley and pimentos can be as much fun as eating it. Then, if you really feel ambitious, mold your cold whole fish "en gelee".
My favorite is a whole poached bass, ling cod or red snapper with a white butter sauce. (It's still my favorite even when I poach fillet of sole.)

For the court bouillon:
2 qts. water
2 c. dry white wine
1/4 c. wine vinegar
3 onions, thickly sliced
2 carrots, cut in 1" chunks
4 celery stalks with leaves, cut in 1" chunks
4 parsley sprigs
2 bay leaves
1 t. finely chopped tarragon or 1/2 t. dried tarragon
1 t. finely chopped thyme or 1/2 t. dried thyme
2 T. salt
10 peppercorns
For the poached fish:
3 or 3 1/2 lb. fish

Make a court bouillon: In a 6 - 8 quart enameled or stainless-steel pot or soup kettle, bring all the ingredients to a boil over high heat. Partially cover the pot, reduce the heat and simmer for 30 minutes. Strain through a large, fine sieve into a fish poacher or a large, deep roasting pan which has a cover, and set aside to cool.
Take the fish and wrap it in a damp cheesecloth leaving 6 inches on each end for "handles" to lift the fish in and out of your pan. (If you have a fish poacher, you may not need the cheesecloth.) When the court bouillon is lukewarm, lower your fish into it. If you use a roasting pan, tie the ends of the cheesecloth by the handles. Be sure the fish is covered by 1 1/2 to 2 inches even if you have to add some water.
Cover, and bring to a slow simmer. Cook at a very low simmer for 15 minutes. Then remove the pan from the heat, but leave the fish in 10 or 15 more minutes. Gently lift out the fish by the ends of the cheesecloth. Put it on a cutting board and carefully skin one side. Again, lift the fish gently by the cheesecloth and turn it over onto a heated platter and skin the other side.
Now you can decorate then cover the fish to keep
it warm.
(Save your court bouillon to use as fish stock. )
Note: For White Butter Sauce see elsewhere in this site.


Keywords: fish   Category: Fish/Seafood    Cookbooks: Carl and Hugh, Ferguson Family
Recipe by J. Carl Ferguson, Jr.     Added: February 11, 2007 by deebeeeff     Last Updated: October 25, 2014
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