I have a new cookbook--A Seafood Celebration. It is a fabulous book that really teaches you everything about cooking fish. It also contains lots of great recipes including sauces, salsas, etc. Since the book was such a bargain I feel I want to share some of the recipes with you. Today I am going to send you two recipes for poaching fish. If you have any questions regarding poaching fish, please e-mail me and I will try to find the answer for you. Poaching fish is a wonderful and healthy way to prepare fish. Mary Curtis In a 12-inch saute pan, bring all the ingredients except the milk to a boil over medium heat. Lower the heat and simmer, covered, for 15 minutes. Add the milk and simmer for 10 minutes more. Strain, pressing the vegetable and herb solids against the strainer to extract as much liquid as possible. This milk-based court boullion is best for poaching delicate-tasting white-fleshed fish such as cod, haddock, and halibut. After using it, reduce it by half and freeze it to use as a base for veloute or other sauces. Posted to EAT-L Digest by mary curtis
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (799g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 60 (41%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 14.6mg||5 %|
|Sodium 285.2mg||10 %|
|Potassium 499.4mg||13 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 13.7g|
|Protein 7.4g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 147
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!