One of my favourite methods of cooking is poaching, and yet so many people associate it with bland and boring diet food. The fact that it results in lighter, healthier dishes is just a bonus, if you ask me.
It’s also a convenient way of cooking, because you can poach the garnish along with the food and serve both without losing heat or running the risk of over-cooking the ultimate all-in-one method.
Most foods are poached by submerging them in stock or fragrant cooking liquors, known as court bouillon.
Once the liquid has come to the boil, it should be turned down to a gentle simmer, with just an occasional bubble breaking at the surface. This is vital to do justice to the natural flavours and texture of the food.
Try experimenting with the aromatics in the poaching liquid to keep things varied; tarragon, basil and dill with fish, thyme and rosemary with meat, and all sorts of spices such as star anise, cardamom, saffron, fennel, lemongrass and ginger.
Advertisement
I prefer to poach robust fish such as salmon, cod, monkfish and halibut, because they are less likely to over-cook.
For meat, choose quick-cook cuts such as boneless chicken breasts or small joints of meat, such as beef fillet. Peaches, apricots, pears and plums can also be transformed into mouthwatering desserts when poached in flavoured sugar syrups or caramel.