Poaching: Method and Recipes

Poaching is a great way of cooking foods that cuts fat, enhances flavor and keeps delicate foods from turning tough. This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a flavorful liquid just long enough to cook it through.

Shallow and Deep Poaching

There are two main types of poaching: shallow poaching and deep poaching. With shallow poaching, you add enough liquid to cover the item to be poached by about two-thirds. And don't forget to cover the pan so any steam will cook parts of the item that aren't covered.

The item to be shallow-poached should generally be portion-sized or smaller to make sure it cooks through quickly. Shallow poaching is good for fish fillets.

Sometimes the poaching liquid is cooked down to reduce it and is then enriched with butter to make beurre blanc, a rich sauce used to coat the poached food.

With deep poaching, the item is completely immersed in barely simmering liquid. Use this method to poach eggs, fruits and even whole poultry.

The Poaching Liquid

The poaching liquid, known as a court bouillon, typically consists of three components: the base liquid, an acid ingredient and flavorings.

Base Liquids

Liquid used for poaching include plain water, chicken stock and red or white wine. Any mixture of these three can be used too.

Acid Ingredient

Adding an acidic ingredient to the poaching liquid helps the proteins in the poached food hold together. It also enhances flavor. Lemon juice, lime juice, sour orange juice, red wine, white wine, vinegar and verjuice can all be used.

Flavorings

Flavorings are optional additions to your court bouillon, but they add a lot of flavor. Finely chop any vegetables to make sure they release all their flavor. Herbs and spices can usually be left whole. Try finely chopped onions, shallots, carrots and celery. And don't forget to season the poaching liquid with salt.

Poaching Recipes

Blaff

(Caribbean lime-poached fish)

Blaff is a way a preparing fish that is popular in the Caribbean, especially on the island of Martinique. Fish is marinated in lime juice, garlic and hot peppers and is then poached in the marinade. Some say the name comes from the sound the fish makes as you plop it in the simmering broth. Others say it comes from a mispronunciation of the word "broth" itself. Read more »

Gamberetti all'Agro

(Italian lemon-marinated shrimp)

Gamberetti all'agro is a simple antipasto is popular all along the Italian coast. The simple flavors of the poached shrimp mingled with citrusy juice make a perfect finger food for a summer's evening get-together. Read more »

Poires au Vin Rouge

(French pears poached in red wine)

As a French dessert, poires au vin rouge is a classic and a fine way to finish an autumn meal when pears are in season. Perfect after a dinner of venison, duck or goose. Read more »

Poule au Pot

(French chicken in a pot)

Poule au Pot, literally "chicken in a pot," is typical Sunday dinner fare in the French countryside. A whole chicken is filled with a seasoned bread stuffing and gently poached along with vegetables in simmering broth. The broth is served as a soup to start the meal. The chicken and vegetables are then served as the main course along with the stuffing, which cooks up like a large dumpling and is sliced into rounds. Read more »

West Lake Fish

(Chinese fish in sweet vinegar sauce)

West Lake vinegar fish (Xi Hu Cu Yu) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China. Fish poached and glazed with a sweet vinegar sauce, this dish is named after a large, beautiful lake in the city of Hangzhou. Good for Chinese New Year when serving whole fish is considered lucky. Read more »