Tonight I'm cooking cod and I'm doing
something a little different,
I'm poaching the cod in milk. Stay
tuned!
I'm Tess and welcome to my kitchen.
I'm starting off by making the sauce
that will go on top or on the side of
the fish. Just a reminder that you can
find this recipe in the list of
ingredients in the description box below.
This just happens to be the sauce that
we like but the poached cod is also good
with a lemon butter sauce or even a
tomato salsa on top. I have about a half
a cup of sour cream and I am adding some Dijon
mustard, juice of about a half a lemon, a
dash of white pepper, and if you don't
have white pepper you can use black
pepper, zest of half a lemon, teaspoon of
chopped capers, a dash of garlic powder, a tablespoon of chopped fresh dill and a
dash of salt. Giving that a good mix,
covering and refrigerating for at least an hour.
 
Now for the star of the show! I have some
nice atlantic cod. You can use a fish of
your choice.
This is a nice thick loin and will hold
up nicely in the poaching. Halibut and
haddock are other fish that poach well but you can use... any fish. I'm cutting the
cod into nice sized portions and
setting to the side.
Next time working on my poaching liquid.
I poured about four cups of cold milk in
a cold pan. I want enough milk just to
cover the fish fillets. I'm turning the heat
on medium and now I'm adding the spices.
The spices will add some flavor to the
fish as it poaches even though it will
only take about 10 to 15 minutes.
I'm throwing in some star anise, a couple bay leaves, whole black peppercorns, some
shallots that I needed to use, some
sliced garlic cloves, leftover celery
tops and pieces and some leftover
parsley and dill stems. As you can see,
you can add whatever flavor profile you
like. Giving that a good stir.
I'm going to slowly bring the milk up to
heat just below a boil.
I'm going to adjust the heat as needed
and will turn down to a low medium.
I want the milk to absorb all the spices
and flavor but not boil. This will take
about four to five minutes and I'll
occasionally give it a stir.
Just when I see the steam on the top I
know we're almost ready to put in the fish.
I'm going to let the spices steep
for a minute or two before adding the cod.
You can see how nice and thick the
cod is. Once the cod is in the pan,
I'm going to let the fish poach keeping
a close eye on the cooking. With this
thickness and size of fish it will take
about 10 to 15 minutes.
I'm keeping the heat at a low medium and I may need to turn it down to a low near the end.
 
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to share this recipe with your friends and family.
 
It's been about nine minutes and I can
feel the fish needs a couple more
minutes of cooking. It's not quite firm
enough...... It's been 12 minutes and the fish
is done! I'm removing the fish from the pan and letting it rest for a couple minutes.
Don't throw the milk away, you can use it
in cooking. You can strain the milk and
make a béchamel sauce for pasta. I'm
serving the cod tonight with some lemon
asparagus and baby potatoes. You can see the fish is nice and moist and flaky!
I can taste the subtle spices in the
background but they're not overpowering.
This is a healthy and delicious way to
cook fish! I hope you give this a try
and until next time, enjoy.
And Thanks so much for joining me here
in my kitchen. You can SUBSCRIBE here for
my future video recipes and remember to
come visit me on Facebook. You never know
what i might be cooking. Until next time...
Much Love!
