Poached Fish Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
Servings6Cuisine
CourseMethod
Interest Group

Ingredients

 Fillets/1 solid piece fish (salmon, halibut or cod)2 Pound (Salmon, Halibut Or Cod)
 Boiling water5 Cup (80 tbs)
 Vinegar1 1⁄2 Cup (24 tbs)
 Sliced onion1⁄4 Cup (4 tbs)
 Salt1 Tablespoon
 Stalk celery1
 Bay leaf1
 Peppercorns3

Nutrition Facts

Serving size

Calories 148 Calories from Fat 34

% Daily Value*

Total Fat 3 g5.2%

Saturated Fat 1.3 g6.7%

Trans Fat 0 g

Cholesterol 53.3 mg

Sodium 1085.7 mg45.2%

Total Carbohydrates 0.8 g0.27%

Dietary Fiber 0.22 g0.89%

Sugars 0.3 g

Protein 27 g53.5%

Vitamin A 0.8% Vitamin C 3.2%

Calcium 1.5% Iron 0.67%

*Based on a 2000 Calorie diet

Directions

Tie fillets in double thickness of clean cheesecloth.
Prepare court bouillon by boiling remaining ingredients 10 minutes.
Drop in fish, cover and, when liquid bubbles again, reduce heat to simmer.
Cook about 10 minutes per inch thickness.
Test fish for doneness; when it flakes easily with toothpick, remove it at once.
Double the time for unthawed frozen fish.
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