I am poaching this red porgy fish in my ceramic poacher.
I've had this poacher since the early 1980s.
If you've never poached fish I highly recommend it.
I brush olive oil on the interior of the poacher.
Then I chop fine two celery stalks & half an onion.
If you've never poached fish I highly recommend it.
I brush olive oil on the interior of the poacher.
Then I chop fine two celery stalks & half an onion.
Place the fish on top, I trimmed the tail to fit.
Add 1 cup of wine, dash of vinegar, salt & pepper, thyme,
dash of hot sauce, dash of worchestershire, bit of this and that,
a couple of pats of butter on top.
I added a few cherry tomatoes I cut in half.
I added a few cherry tomatoes I cut in half.
Put the lid on and place in a cold oven and set temp to 400 F.
Always start ceramic bakeware in a cold oven,
to avoid thermal shock to the ceramic piece.
to avoid thermal shock to the ceramic piece.
Poach in oven for approximately 25 to 35 minutes.
Liquid should be bubbling when you check.
While fish is cooking I cooked brown rice.
Liquid should be bubbling when you check.
While fish is cooking I cooked brown rice.
All those juices are spooned over the rice & fish like gravy.
Oh so very delicious!
I firmly believe that fish tastes better when it is cooked simply. Poaching makes sense.
ReplyDeleteHi Sue, thanks, in recent years I have pared down what I do with meals and it makes sense
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