Poached Haddock
I love the idea of sharing recipes with you that are both poached and fish, for several reasons. The first is that poaching any food is incredibly healthy because you aren’t cooking the protein in any fat. The second reason is I love fish because of the high protein level and low fat, not to mention how high the nutrients are here. I also love the idea that fish can be intimidating to cook; one wrong step and its over-cooked shoe leather. Poaching the fish solves this problem because it is being cooked in liquid so even if you do misstep, the steam will help keep the fish moist and therefore hide the fact that is may have been overcooked.
Serves 4
4 Haddock fillets
1 cup white wine
1 cup water
1 lemon sliced, about 1/4 inch thickness
1 handful fresh dill
Salt
Pepper
– In a large skillet or pot; anything with a tight fitting lid, add the wine, water, lemon slices and fresh dill and bring up to a boil.
– When the liquid is boiling add the fish and then season the fish with salt and pepper.
– Drop the heat to medium and cover the pan with the lid.
– Let the fish simmer in the liquid for about 5 minutes, until firm in the middle and it is lightly flaking.
Notes:
1. This recipe works for ANY Fish
2. Garnish with lemon wedges and some fresh dill if you want to make it look fancy.
3. Call me a traditionalist but I love serving fish with sautéed spinach and a tomato salad.