SHALLOW POACHING DEFINITION RECIPES
SHALLOW-POACHED FISH FILLETS | MARTHA STEWART
This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 11
Steps:
- Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
- Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
- Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
- Serve: Drizzle buerre blanc over fish, and garnish with mint.
SHALLOW-POACHED EGGS RECIPE | COOKING LIGHT
This approach is more about timing than finesse or technique. The key is to slip the cracked eggs into the simmering water at 30-second intervals, then after each has poached for 3 minutes, remove them in the same order in 30-second intervals. As you add more eggs to the pan, the water temperature will dip—adjust the heat accordingly to maintain a gentle simmer throughout. As with swirl-poaching, a little vinegar in the water keeps the whites close to the yolk. You can shallow-poach up to 8 eggs at a time with a large skillet—just put another 30 seconds on the timer for each additional egg.
Provided by Tim Cebula
Total Time 15 minutes
Yield Serves 2
Number Of Ingredients 6
Steps:
- Pour about 2 inches of water into a straight-sided skillet; add vinegar. Bring to a gentle simmer. The liquid temperature will dip as you add eggs; adjust heat as needed to maintain a constant gentle simmer. Break 1 egg into each of 4 small bowls or ramekins. Gently slip 1 egg into simmering water at the 12 o'clock position. Set a timer for 4 1/2 minutes. After 30 seconds, slip the second egg into simmering water at the 3 o'clock position. After another 30 seconds, slip third egg in at 6 o'clock. After another 30 seconds, put fourth egg at 9 o'clock. When the timer reaches 1 1/2 minutes left, the first egg should be done (if the white is just set with no translucent areas, the yolk will still be creamy). Gently remove the first egg with a fish spatula or slotted spoon; place on a plate lined with paper towels, and gently blot top dry with a paper towel. Sprinkle egg with a pinch of salt and pepper. At 30-second intervals, working clockwise, repeat procedure with remaining eggs, salt, and pepper. Drizzle each toast slice with 1 teaspoon oil. Place 2 eggs on each toast slice.
Nutrition Facts : Calories 336, CarbohydrateContent 25 g, CholesterolContent 372 mg, FatContent 16.6 g, FiberContent 4 g, ProteinContent 20 g, SaturatedFatContent 4.3 g, SodiumContent 598 mg, SugarContent 4 g
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SHALLOW-POACHED EGGS RECIPE | COOKING LIGHT
This approach is more about timing than finesse or technique. The key is to slip the cracked eggs into the simmering water at 30-second intervals, then after each has poached for 3 minutes, remove them in the same order in 30-second intervals. As you add more eggs to the pan, the water temperature will dip—adjust the heat accordingly to maintain a gentle simmer throughout. As with swirl-poaching, a little vinegar in the water keeps the whites close to the yolk. You can shallow-poach up to 8 eggs at a time with a large skillet—just put another 30 seconds on the timer for each additional egg.
From cookinglight.com
Total Time 15 minutes
Calories 336 per serving
From cookinglight.com
Total Time 15 minutes
Calories 336 per serving
- Pour about 2 inches of water into a straight-sided skillet; add vinegar. Bring to a gentle simmer. The liquid temperature will dip as you add eggs; adjust heat as needed to maintain a constant gentle simmer. Break 1 egg into each of 4 small bowls or ramekins. Gently slip 1 egg into simmering water at the 12 o'clock position. Set a timer for 4 1/2 minutes. After 30 seconds, slip the second egg into simmering water at the 3 o'clock position. After another 30 seconds, slip third egg in at 6 o'clock. After another 30 seconds, put fourth egg at 9 o'clock. When the timer reaches 1 1/2 minutes left, the first egg should be done (if the white is just set with no translucent areas, the yolk will still be creamy). Gently remove the first egg with a fish spatula or slotted spoon; place on a plate lined with paper towels, and gently blot top dry with a paper towel. Sprinkle egg with a pinch of salt and pepper. At 30-second intervals, working clockwise, repeat procedure with remaining eggs, salt, and pepper. Drizzle each toast slice with 1 teaspoon oil. Place 2 eggs on each toast slice.
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Reviews 5
Total Time 20 minutes
Category fish, main dish
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