Poaching is a method of moist heat cooking that is good for delicate foods. The high fat content of milk makes it an ideal poaching liquid, especially for a thick piece of fish. The milk absorbs whatever aromatics you choose to use, and gently simmers the fish in this flavorful broth. Coconut milk is a good choice for a non-diary poaching liquid. Spoon the delicious broth over the fish before serving. Serve with Yukon gold potatoes mash.
- 1-2 pounds small Yukon Gold potatoes
- 2 tablespoons extra-virgin olive oil
- 3 cups whole milk (or coconut milk)
- 2 medium leeks, white and pale green parts only, halved-lenthwise leaving some root attached
- 4-5 sprigs fresh thyme
- 2 garlics cloves, lightly smashed
- 4 (6-ounce) cod fillets, skin removed
- Kosher salt and freshly ground black pepper, to taste
- Garnish – Extra-virgin olive oil and fresh thyme leaves
Place potatoes in a medium pot and add enough water to cover the potatoes by 1 inch. Add salt and bring to a boil. Reduce heat to medium low and simmer the potatoes until tender, about 20-25 minutes. Reserve some of the cooking water and drain the potatoes. Return the potatoes to the pot and add a couple of tablespoons of the cooking water, the olive oil and salt, and lightly mash the potatoes. Keep the potatoes warm until ready to serve.
In a wide-bottomed saucepan combine the milk with the leeks, thyme sprigs and garlic. Simmer the mixture over medium-low heat. Season with salt. Cook for about 8-10 minutes until the leeks are beginning to soften. Gently slide the cod fillets into the pan. Poach until the fish is beginning to get flaky and is cooked through, about 10 minutes depending on the thickness of the fish. Plate the dishes with chunks of potatoes and pieces of fish. Add the the milk broth and leeks. Drizzle olive oil and adjust seasoning. Serves 4.
Inspiration: Bon Appetit