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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Poached Fish in Evaporated Milk. Recipe

4.5 stars - based on 1 vote
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This recipe for Poached Fish in Evaporated Milk. is from "The Heyne Family Cookbook" , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Five ounce fillets of fish such as catfish, shark, halibut, monkfish or any type of grouper.
1 12 ounce can of the evaporator milk
One half onion, sliced thin
1 teaspoon of Old Bay seasoning
1 teaspoon of cracked pepper
1 1/2 teaspoons of kosher salt.
Directions:
Directions:
Bring the poaching liquid to a boil and then back down to a very low simmer, about 140°. Remember, you must watch your temperature when poaching. Never let the temperature get above 140°. You overcooked and dry out whatever finish your poaching. Add your fillets and immediately cover. Never pouch less than about seven minutes at the very minimum.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Young weird....its not but it is very tasty. Poaching with mike is old school French style cooking. Read the recipe for "Basic Court Bouillon" to lean all about poaching.

 

 

 

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