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Thread: Poaching Fish in OIl

  1. #1
    James Silverton Guest

    Default Poaching Fish in OIl

    Hello All!

    I came across this idea recently and there seem to be two methods:
    1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    for 10 minutes in more oil.
    2. Place fish in dish on thin lemon slices, pour over olive oil at
    310F, cook for 10 minutes in 350F oven.

    I'm inclined to try the second but I'd be interested in opinions.
    --


    James Silverton
    Potomac, Maryland

    Email, with obvious alterations:
    not.jim.silverton.at.verizon.not


  2. #2
    Sqwertz Guest

    Default Re: Poaching Fish in OIl

    James Silverton <[email protected]> wrote:

    > Hello All!
    >
    > I came across this idea recently and there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > for 10 minutes in more oil.


    That sounds like a recipe for ****. Breaded fish soaked in
    lukewarm oil?

    -sw

  3. #3
    Andy Guest

    Default Re: Poaching Fish in OIl

    James Silverton said...

    > Hello All!
    >
    > I came across this idea recently and there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > for 10 minutes in more oil.
    > 2. Place fish in dish on thin lemon slices, pour over olive oil at
    > 310F, cook for 10 minutes in 350F oven.
    >
    > I'm inclined to try the second but I'd be interested in opinions.



    If there's ever a time to saute in salted butter, it's fresh fish fillets!
    Leave drowning in in butter!

    Andy

  4. #4
    James Silverton Guest

    Default Re: Poaching Fish in OIl

    Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:

    >> Hello All!
    >>
    >> I came across this idea recently and there seem to be two methods:
    >> 1. Deep fry breaded fish for 15 seconds and then hold at
    >> about at 115F for 10 minutes in more oil. 2. Place fish in
    >> dish on thin lemon slices, pour over olive oil at 310F, cook
    >> for 10 minutes in 350F oven.
    >>
    >> I'm inclined to try the second but I'd be interested in
    >> opinions.


    > If there's ever a time to saute in salted butter, it's fresh
    > fish fillets! Leave drowning in in butter!


    That may well be the case but "poaching in oil" is favored by a lot of
    fashionable, many-star chefs!

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  5. #5
    Andy Guest

    Default Re: Poaching Fish in OIl

    James Silverton said...

    > Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:
    >
    >>> Hello All!
    >>>
    >>> I came across this idea recently and there seem to be two methods:
    >>> 1. Deep fry breaded fish for 15 seconds and then hold at
    >>> about at 115F for 10 minutes in more oil. 2. Place fish in
    >>> dish on thin lemon slices, pour over olive oil at 310F, cook
    >>> for 10 minutes in 350F oven.
    >>>
    >>> I'm inclined to try the second but I'd be interested in
    >>> opinions.

    >
    >> If there's ever a time to saute in salted butter, it's fresh
    >> fish fillets! Leave drowning in in butter!

    >
    > That may well be the case but "poaching in oil" is favored by a lot of
    > fashionable, many-star chefs!



    OH, so you're telling me I should get a job?!? <VBG>

    Andy


  6. #6
    Van Guest

    Default Re: Poaching Fish in OIl


    "James Silverton" <[email protected]> wrote in message
    news:ev6Ik.261$[email protected]..
    > Hello All!
    >
    > I came across this idea recently and there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
    > 10 minutes in more oil.
    > 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
    > cook for 10 minutes in 350F oven.
    >
    > I'm inclined to try the second but I'd be interested in opinions.
    > --
    >
    >
    > James Silverton



    Sounds like a recipe for soggy, greasy fish!

    Van


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  7. #7
    Blinky the Shark Guest

    Default Re: Poaching Fish in OIl

    Van wrote:

    >
    > "James Silverton" <[email protected]> wrote in message
    > news:ev6Ik.261$[email protected]..
    >> Hello All!
    >>
    >> I came across this idea recently and there seem to be two methods:
    >> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
    >> 10 minutes in more oil.
    >> 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
    >> cook for 10 minutes in 350F oven.
    >>
    >> I'm inclined to try the second but I'd be interested in opinions.
    >> --
    >>
    >>
    >> James Silverton

    >
    >
    > Sounds like a recipe for soggy, greasy fish!


    Of course, the French have a nicer-sounding name for it.


    --
    Blinky
    Killing all posts from Google Groups
    The Usenet Improvement Project: http://improve-usenet.org
    Need a new news feed? http://blinkynet.net/comp/newfeed.html


  8. #8
    Sheldon Guest

    Default Re: Poaching Fish in OIl

    "James Silverton" wrote:
    >
    > I came across this idea recently


    Where?

    > there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > for 10 minutes in more oil.
    > 2. Place fish in dish �on thin lemon slices, pour over olive oil at
    > 310F, cook for 10 minutes in 350F oven.
    >
    > I'm interested in opinions.


    Must be some kind of Jewish cuisine... is this with chicken
    schmaltz... that makes shrimp kosher.



  9. #9
    jmcquown Guest

    Default Re: Poaching Fish in OIl

    James Silverton wrote:
    > Hello All!
    >
    > I came across this idea recently and there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > for 10 minutes in more oil.
    > 2. Place fish in dish on thin lemon slices, pour over olive oil at
    > 310F, cook for 10 minutes in 350F oven.
    >
    > I'm inclined to try the second but I'd be interested in opinions.


    I thought poaching was done over water or broth, not oil. When I think of
    poached eggs I certainly don't think of oil. (Doesn't mean it doesn't
    happen.)

    Jill


  10. #10
    Dave Smith Guest

    Default Re: Poaching Fish in OIl

    James Silverton wrote:
    > Hello All!
    >
    > I came across this idea recently and there seem to be two methods:
    > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > for 10 minutes in more oil.
    > 2. Place fish in dish on thin lemon slices, pour over olive oil at
    > 310F, cook for 10 minutes in 350F oven.
    >
    > I'm inclined to try the second but I'd be interested in opinions.


    It's an interesting idea, not one I would have thought of. Wouldn't that
    make it pretty greasy? I will be interested to know how it turns out.

  11. #11
    Julia Altshuler Guest

    Default Re: Poaching Fish in OIl

    James Silverton wrote:
    >
    > That may well be the case but "poaching in oil" is favored by a lot of
    > fashionable, many-star chefs!



    I agree with the others who have said that poaching in oil would produce
    a greasy mess, so I googled and see that you're right. It seems to be
    the hot new thing (lukewarm new thing?) at trendy restaurants. Here's
    one explanation:
    http://archive.seacoastonline.com/ne.../it/100836.htm


    -From what I can tell from reading several recipes online, the chefs are
    riding on the popularity of olive oil. They're depending on people
    liking the flavor of the oil itself. I have to guess they're using one
    of the flavorful green ones, not the blander lighter yellow ones.


    Also, many of the recipes call for a larger than usual acid element:
    lemon, vinegar, or tomatoes. The idea may be to create a sort of
    ceviche salad. After all, large amounts of oil go into salad dressing,
    but we don't usually say that it makes the salad greens greasy. That's
    because there's a fair amount of vinegar also. We're used to the
    combination. Combine that notion to that of eating seafood rarer and
    rarer, and the idea of "poached in oil" sort of starts to make sense.


    In one of your recipes, the idea was to bread and deep fry briefly. I
    guess that's to make the breading crispy before poaching. I'd recommend
    starting with the second idea which is to cook on lemon slices.
    Actually, if it were me, I'd let someone else at the table I was dining
    with order the oil poached fish. That way I could try a bite if it
    looked appealing, but I wouldn't be stuck if it turned out to be the
    greasy mess we're all predicting. ... But that's just me. I admire your
    spirit to experiment.


    --Lia



  12. #12
    Sqwertz Guest

    Default Re: Poaching Fish in OIl

    Julia Altshuler <[email protected]> wrote:

    > James Silverton wrote:
    >>
    >> That may well be the case but "poaching in oil" is favored by a lot of
    >> fashionable, many-star chefs!

    >
    > I agree with the others who have said that poaching in oil would produce
    > a greasy mess, so I googled and see that you're right.


    I think most of us who expressed that opinion were referring the
    BREADED version.

    A breading is more than a dusting with flour or corn starch.

    -sw

  13. #13
    Omelet Guest

    Default Re: Poaching Fish in OIl

    In article <hO6Ik.262$[email protected]>,
    "James Silverton" <[email protected]> wrote:

    > Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:
    >
    > >> Hello All!
    > >>
    > >> I came across this idea recently and there seem to be two methods:
    > >> 1. Deep fry breaded fish for 15 seconds and then hold at
    > >> about at 115F for 10 minutes in more oil. 2. Place fish in
    > >> dish on thin lemon slices, pour over olive oil at 310F, cook
    > >> for 10 minutes in 350F oven.
    > >>
    > >> I'm inclined to try the second but I'd be interested in
    > >> opinions.

    >
    > > If there's ever a time to saute in salted butter, it's fresh
    > > fish fillets! Leave drowning in in butter!

    >
    > That may well be the case but "poaching in oil" is favored by a lot of
    > fashionable, many-star chefs!


    IMHO cooking in oil is frying.
    Poaching is done in water, or here, in stock.

    I'm currently up to my ears in stock ingredients in the small freezer.
    I'm on vacation the end of this month and plan to make a _bunch_ of
    frozen stock for rice, split peas and lentils! I even have smoked and
    roasted rib bones to use up!

    I'll probably make a bunch of stock cubes to use in sauces.
    --
    Peace! Om

    "He who has the gold makes the rules"
    --Om

    "He who has the guns can get the gold."
    -- Steve Rothstein

  14. #14
    Omelet Guest

    Default Re: Poaching Fish in OIl

    In article <[email protected]>,
    "Van" <[email protected]> wrote:

    > "James Silverton" <[email protected]> wrote in message
    > news:ev6Ik.261$[email protected]..
    > > Hello All!
    > >
    > > I came across this idea recently and there seem to be two methods:
    > > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
    > > 10 minutes in more oil.
    > > 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
    > > cook for 10 minutes in 350F oven.
    > >
    > > I'm inclined to try the second but I'd be interested in opinions.
    > > --
    > >
    > >
    > > James Silverton

    >
    >
    > Sounds like a recipe for soggy, greasy fish!
    >
    > Van


    It did sound rather nasty. Ick.
    --
    Peace! Om

    "He who has the gold makes the rules"
    --Om

    "He who has the guns can get the gold."
    -- Steve Rothstein

  15. #15
    Omelet Guest

    Default Re: Poaching Fish in OIl

    In article
    <[email protected]>,
    Sheldon <[email protected]> wrote:

    > "James Silverton" wrote:
    > >
    > > I came across this idea recently

    >
    > Where?
    >
    > > there seem to be two methods:
    > > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > > for 10 minutes in more oil.
    > > 2. Place fish in dish ?on thin lemon slices, pour over olive oil at
    > > 310F, cook for 10 minutes in 350F oven.
    > >
    > > I'm interested in opinions.

    >
    > Must be some kind of Jewish cuisine... is this with chicken
    > schmaltz... that makes shrimp kosher.


    I thought you had to circumcise the shrimps to make them kosher?
    --
    Peace! Om

    "He who has the gold makes the rules"
    --Om

    "He who has the guns can get the gold."
    -- Steve Rothstein

  16. #16
    Omelet Guest

    Default Re: Poaching Fish in OIl

    In article <48f0e053$0$30516$[email protected]> ,
    Dave Smith <[email protected]> wrote:

    > James Silverton wrote:
    > > Hello All!

    >
    > > I came across this idea recently and there seem to be two methods:
    > > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
    > > for 10 minutes in more oil.
    > > 2. Place fish in dish on thin lemon slices, pour over olive oil at
    > > 310F, cook for 10 minutes in 350F oven.

    >
    > > I'm inclined to try the second but I'd be interested in opinions.

    >
    > It's an interesting idea, not one I would have thought of. Wouldn't that
    > make it pretty greasy? I will be interested to know how it turns out.


    I wouldn't. <g>
    --
    Peace! Om

    "He who has the gold makes the rules"
    --Om

    "He who has the guns can get the gold."
    -- Steve Rothstein

  17. #17
    James Silverton Guest

    Default Re: Poaching Fish in OIl

    Omelet wrote on Sat, 11 Oct 2008 17:31:07 -0500:

    >> James Silverton wrote:
    > >> Hello All!

    >>
    > >> I came across this idea recently and there seem to be two methods:
    > >> 1. Deep fry breaded fish for 15 seconds and then hold at
    > >> about at 115F for 10 minutes in more oil. 2. Place fish in
    > >> dish on thin lemon slices, pour over olive oil at 310F,
    > >> cook for 10 minutes in 350F oven.

    >>
    > >> I'm inclined to try the second but I'd be interested in
    > >> opinions.

    >>
    >> It's an interesting idea, not one I would have thought of.
    >> Wouldn't that make it pretty greasy? I will be interested to
    >> know how it turns out.


    > I wouldn't. <g>


    Nothing Jewish about it! It's the sort of thing that is done at the
    French Laundry or El Bulli. Well. I tried the lemon and oven recipe on a
    "fresh" wild-caught sole filet from Whole Foods and also cooked half of
    it in deep oil. The oven poached sole *was* better and neither, drained
    on paper towels, was greasy but both indicated that the sole was not
    "fresh" as I remember from my childhood. There is a subtle flavor that
    was missing as anyone who knows what fresh fish tastes like would
    verify! The only time that I have come across the fresh taste recently
    was in a deep-fried whole sole in a Thai restaurant.

    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


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