Best Poached Vegetables Followed By Poached Fish Recipes

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BUTTER POACHED VEGETABLES



Butter Poached Vegetables image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried
1 bunch radishes, halved or quartered if large, radish tops chopped if available
1 bunch asparagus, trimmed and cut into 1-inch segments
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice

Steps:

  • Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.

POACHED SALMON WITH TANGY ASIAN VEGETABLES



Poached Salmon with Tangy Asian Vegetables image

This easy poaching technique delivers moist, delicious fish every time, and it's easy to make it your own by changing up the type of fish and vegetables.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons rice vinegar
4 tablespoons white miso paste
1 tablespoon soy sauce
1 1/2 cups julienned English (hothouse) cucumber
1 1/2 cups julienned carrot
1 carton (32 oz) Progresso™ Broth Vegetable
1 bunch green onions, sliced on the bias, white and green parts separated
4 boneless skin-on salmon filets (6 oz each)

Steps:

  • In large bowl, beat olive oil, vinegar, 1 tablespoon of the miso paste and the soy sauce with whisk. Toss in cucumber and carrot; set aside.
  • In 10-inch straight-sided skillet, heat broth, green onion whites and remaining 3 tablespoons miso paste to boiling over medium-high heat.
  • Add salmon to broth mixture. Heat to a simmer; cover and cook 8 to 12 minutes, depending on thickness, until salmon flakes easily with fork. Discard poaching liquid.
  • Divide marinated vegetables among 4 plates. Top with salmon. Scatter green onion greens on top.

Nutrition Facts : Calories 460, Carbohydrate 14 g, Cholesterol 85 mg, Fat 4, Fiber 3 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1380 mg, Sugar 5 g, TransFat 0 g

OVEN POACHED RED SNAPPER WITH VEGETABLES



Oven Poached Red Snapper With Vegetables image

This recipe can be made with whole red snapper or with fillets. The skeletons are cooked to make fish sauce or use store bought.

Provided by threeovens

Categories     New Zealand

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs red snapper, whole (or fillets)
1/2 cup zucchini, sliced thin
1/2 cup yellow squash, sliced thin
8 sprigs mint
2 cups fish stock
1 cup dry white wine
2 tablespoons butter
4 tablespoons olive oil
1 ounce lemon juice
1 tablespoon of fresh mint
salt & freshly ground black pepper

Steps:

  • Fillet the red snappers and set aside, or buy snapper fillets (easier). Cut 1 tablespoon mint leaves into strips using chiffonade style of cutting. Roll leaves lengthwise and slice into thing strips; set aside. Place snapper skeletons in a saucepan and cover with water, add a pinch of salt and simmer for 45 minutes, then strain to make fish sauce. Or use store bought fish sauce (easier).
  • Preheat oven to 400°F Arrange fillets in a baking dish and season with salt and pepper. Top with zucchini, squash, mint sprigs, fish broth, white wine, butter and olive oil. Bake 10-12 minutes, or until fish is cooked through (test with fork that it is flaky). Remove fillets and vegetables to serving dish, discarding mint sprigs.
  • Pour cooking liquid into a saucepan and reduce until it thickens slightly. Remove from heat and add lemon juice and mint strips (chiffonade). Pour over fillets and serve. Garnish with additional fresh mint.

Nutrition Facts : Calories 529.9, Fat 24.1, SaturatedFat 6.6, Cholesterol 121.6, Sodium 420.5, Carbohydrate 3.1, Fiber 0.4, Sugar 1.5, Protein 61.5

POACHED CHICKEN AND VEGETABLES IN BROTH



Poached Chicken and Vegetables in Broth image

I know that "boiled" anything is not a popular concept these days (one reason I call this "poached"), but don't disdain or neglect this elemental dish. It is still one of the easiest and most satisfying one-pot meals we can give our families. It's also faster to make than ever: the big birds I buy-plump, meaty, and best when organically raised-are thoroughly cooked, tender, and moist after barely 45 minutes in the broth. When you really want to make it festive, substitute a capon for the chicken. And with markets that offer an unprecedented array of produce and herbs in all seasons, we can surround the chicken with a greater variety of vegetables than our great-great-grandmothers ever had at one time. In this recipe, I've loaded the pot with seven hearty and aromatic vegetables (almost 5 pounds' worth), but you can certainly choose others or vary the amounts. Just cut enough vegetables overall to give everyone a bountiful serving, drizzling the meat and vegetables with some extra-virgin olive oil and a few grains of sea salt to make it complete. But I also hope you'll top each portion, as I do, with a dollop of salsa verde, a traditional condiment for boiled foods. The bright, acidic flavor and fresh, uncooked texture of the finely chopped salsa are a perfect counterpoint to the poached meat and vegetables-it makes a meal of boiled chicken exciting as well as comforting.

Yield serves 6 to 8, with extra broth

Number Of Ingredients 24

6 quarts cold fresh water
1/4 cup coarse sea salt, or 3 tablespoons kosher salt
1 tablespoon whole black peppercorns
1/4 cup (1/4 ounce) dried porcini slices
2 bay leaves, preferably fresh
1 or 2 pieces hard rind of Parmigiano-Reggiano or Grana Padano, if available, rinsed and scraped (see page 66)
3/4 pound leeks, 1 1/2 inches thick, trimmed and rinsed
1/2 pound large carrots, trimmed and peeled
1/2 pound small parsnips, trimmed and peeled
1/2 pound large celery stalks, trimmed
3/4 pound celery root, completely peeled and trimmed
1 fennel bulb, stalks trimmed and coarse outer leaves pulled off
8 small onions (each about 2 ounces), peeled
3 1/2-to-4-pound roasting chicken with giblets
1 teaspoon coarse sea salt or kosher salt
2 teaspoons whole black peppercorns
3 large garlic cloves, peeled and smashed
2 fresh bay leaves
1 small or medium lemon
Salsa Verde (page 362) and/or Smooth Sweet Red Pepper Sauce (page 364)
Gnoccho Grande (page 336)
A 10-to-12-quart stockpot
Cheesecloth to make a 30-inch square, triple thickness
Kitchen twine

Steps:

  • Pour the water into the pot, set it over low heat to get started, and add the seasonings-salt, peppercorns, porcini, bay leaves, and cheese rind. Cut up all vegetables as follows, and drop them into the pot:
  • Cut the leeks crosswise into 4-inch lengths, but don't slice them open.
  • Cut the carrots and parsnips crosswise into 3-inch lengths; slice thick sections lengthwise in half or quarters, so all pieces are about 1 inch thick (throw the skinny pointed ends of the parsnips into the broth too).
  • With a vegetable peeler, shave off the outer layer of the celery stalks, then cut crosswise into 3-inch lengths.
  • Slice the celery root into 2-inch, roughly square chunks.
  • Trim off the tough root end of the fennel bulb, but leave the core intact so the leaves are held together; slice the bulb into six or eight wedges, through the core.
  • Trim the onions but leave the root ends intact, so the layers are held together.
  • When all the vegetables are in the pot, put on the cover and turn the heat to high. Bring the water to a rolling boil, set the cover ajar (I prop it up on a big wooden spoon), and lower the heat to maintain a moderate bubbling. Cook the broth and vegetables for about 30 minutes, while you prepare the chicken.
  • Remove the giblets and neck from the chicken, rinse well, and drop them all (including the liver) into the broth. Rinse the chicken under cold running water. Set it on a cutting board; chop off the tail piece and add it to the pot. Pull off all clumps of fat and discard. Twist and fold the wingtips against the neck, so they stay in place under the breast.
  • Put the seasonings into the body cavity: the salt, the peppercorns, the smashed garlic cloves, and the bay leaves. Rinse the lemon, cut it in half crosswise, squeeze the juice from both pieces into the cavity, then push in the squashed lemon halves too. Press the bird's legs together, close to the body, so the cavity is covered and the chicken is compact and evenly shaped.
  • Spread out the cheesecloth square and place the chicken in the center. Lift two diagonally opposite corners, draw the cloth up and around the bird, and tie the corners in a simple overhand knot. Tighten the knot so it rests on the chicken breast and the cloth is snug against the bird. Now lift the other corners of the cheesecloth and bring them together, tie in another knot, and tighten it to wrap the chicken up completely. Tie the loose ends in square knots that won't unravel.
  • Finally, cut a length of twine about a yard long (I double it for strength) and tie one end of the twine under the bulging cheesecloth topknots, in a secure knot. You should now be able to lift the cloth-wrapped chicken with the string-test it now, over the worktable, because you'll need to lift the cooked chicken out of the boiling broth the same way.
  • When the broth and vegetables have been cooking for 1/2 hour, uncover, and lower the chicken into the broth with your strong string. Make sure the chicken is submerged, then loop the string around a handle of the stockpot, or any anchor point. Bring the broth back to a good boil, then adjust the heat to keep a steady but gentle bubbling on the surface.
  • Cook the chicken, uncovered, for 40 to 50 minutes (less for a smaller chicken, more for a larger one or if you are using a capon). Set a big bowl close to the chicken pot. Turn off the heat, grasp your twine, lift the chicken bundle straight up above the stock, and lower it into the bowl.
  • Let the chicken rest in the cheesecloth while you check the vegetables-they should be soft but not falling apart. Cook longer or lift them out of the broth with a spider or other big strainer, into a big bowl. Ladle a bit of hot broth onto the vegetables, and cover with foil or a pot lid to keep them warm.
  • To free the chicken, lift it from the bowl onto a tray, a board, or a big piece of foil, which will catch the juices. Cut the twine, untie the cheesecloth knots-try to keep the cloth whole-and unwrap the bird. Spoon out the lemon, bay leaves, and other seasonings from the cavity and discard. To keep the chicken warm, put it back in the bowl, doused with fresh hot broth and covered.
  • To strain the broth, drape the moist cheesecloth inside a colander or large strainer and set it over a big pot or bowl (you'll still have several quarts of stock). Pour the broth through the cheesecloth. Taste it for flavor; use (and store) as is, or bring it to a boil and reduce it if you want to concentrate it.
  • To make a two-course meal, cook some thin pasta such as capellini or stelline (little stars) or rice in the broth and serve with some grated Parmigiano-Reggiano for the first course. Then serve the chicken, whole or cut up, on a warm serving platter, surrounded with the vegetables. (If they have cooled off, warm them up in broth.) Pass around salsa verde and/or pepper sauce at the table.
  • For my family, I like to carve the whole hot chicken at the table and assemble plates, arranging a few pieces of every vegetable around the chicken and spooning 2 tablespoons or more of salsa verde all across the top of the chicken and vegetables, with more salsa verde on the side.
  • For the dressing, put 1/2 cup water, 3 tablespoons white vinegar, and 1 teaspoon honey into a small saucepan and bring to a boil. Drop 3 tablespoons of golden raisins into the pan, and poach them gently for 4 minutes; then lift them out with a slotted spoon. Return the liquid to a boil, and cook rapidly until it is reduced to 3 tablespoons. Pour the dressing out of the pan to cool.
  • Toast 3 tablespoons pine nuts in a dry pan until golden.
  • Shred chicken meat to make 3 cups or so. Put the chicken in a pan with a few spoonfuls of broth (or water), and toss the shreds over low heat just to warm up and refresh. Put the shreds in a mixing bowl, and toss with the warm vinegar-honey dressing, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon salt-or more to taste. Scatter the plumped raisins and toasted pine nuts over the chicken, and toss together.
  • Arrange the salad on a bed of greens, on a large platter or individual salad plates, and serve while the chicken is still slightly warm.
  • This recipe gives you the bonus of several quarts of tasty broth. Whether you serve the broth as a soup right away, or save most of it for future meals, garnish it with any of the choices suggested for Turkey Broth (page 80): passatelli, tagliolini, quickly cooked tender spinach leaves, Cheesy Crostini (page 60), or just a heap of freshly grated Parmigiano-Reggiano or Grana Padano.

POACHED VEGETABLES FOLLOWED BY POACHED FISH



Poached Vegetables Followed by Poached Fish image

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 6 to 8 servings.

Number Of Ingredients 6

Salt
1 pound carrots, peeled and cut into sticks
1 pound potatoes, peeled (or not) and chunked
1 bulb fennel, trimmed and sliced
1 pound green beans, topped and tailed
1 to 2 pounds shrimp or other fish, peeled and/or cleaned (or both) as necessary

Steps:

  • Put a tablespoon or so of salt in a medium (say 6-quart) saucepan and add enough water to cover whatever you might cook. Bring to a boil.
  • Add the carrots, reduce the heat so the water bubbles gently (cover partly) and cook until just tender, about 5 to 10 minutes, depending on thickness. Remove, plunge into ice water (or at least cold running water). When cool, drain and put in a plastic container or sealable bag.
  • Potatoes: Same treatment. About 15 minutes, again depending on size. Fennel, green beans: Ditto. Five minutes or less for each.
  • Shrimp or fish: No different really, except if you're cooking white fish, undercook it a bit so it doesn't fall apart. Shrimp just has to turn pink, really. Cooking time for shrimp, scallops, squid: 2 minutes or so. For fillets (nothing too thin, or they will fall apart): 5 minutes or so.

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 1 gram, Fiber 5 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 661 milligrams, Sugar 6 grams, TransFat 0 grams

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