Poaching is one of the most fool-proof ways to prepare fish, especially delicate fish like walleye, perch, ling cod and halibut.
My first experience fishing walleye was on the Columbia River with Walleye Willie. We had a great time and after talking about all the ways we could enjoy this fish, I was excited to get them home and start cooking.
Many cooks fear the dreaded “dry” fish, but poaching at a lower temperature keeps fish moist and tender and ends up being one of the most forgiving ways to cook your catch.
Easy to season either with the poaching liquid or a pan sauce, mild fish lend themselves to an endless variety of flavors.
The only trick to a nicely poached fillet is not to boil the poaching liquid as it will cook the fish too fast and will cause the butter to separate. Whether you’re looking for a dressed-up dish for fine dining or a quick shore lunch, give this often overlooked cooking method a try.
Get the Book:
Butter Poached Walleye
1 pound walleye fillets, skin removed
2 cups fish stock or chicken broth
1 cup dry white wine
5 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped parsley
5 cloves garlic, sliced
Juice of 1/2 lemon
Salt to taste
Additional parsley for garnish
Directions
In a large saucepan on medium-low heat, melt butter.
Add onions and garlic to the pan and cook 3-4 minutes until translucent. Do not let butter brown. Add stock or broth and wine to the saucepan and increase heat to medium. Salt to taste.
When bubbles begin to form, turn heat to medium-low adding fish and chopped parsley. The cooking liquid should almost cover the fish. Poach fish about 5 minutes keeping liquid under 180º. Squeeze lemon over fish and serve immediately or refrigerate until ready to serve. Fish can be served cold on a salad if desired.
written by Tiffany Haugen www.tiffanyhaugen.com.
