Archive for the ‘Recipes’ Category

postheadericon Why not serve a whole poached fish this New Years Eve?

Whole Poached FishComing up with a crowd pleasing and visually stunning supper dish to serve for a New Years Eve gathering may take some thought and planning if you want to pull off a dish which will be awe inspiring, in both presentation and in taste. One of the options is to serve whole poached fish as the main entree for supper.

To plan and prepare for such a dish, you will need fresh fish found at a fish market, which is to help ensure freshness. To cook and thus prepare the fish, and to poach the fish properly, a fish kettle is your best bet. A fish kettle is designed to house just enough water or other liquid for poaching, and the inside is large enough to house the whole fish.

You can play around with various recipes and techniques prior to the event, to make sure you have decided exactly how you will poach the fish in the fish kettle for the big event. Playing around with different liquids and herbs is one way to impart flavour in to the fish. For example, using white wine and fresh dill can make your poached fish a crowd favourite as the flavours pair well together.

Once poached, the whole fish can be served on an ornate platter and placed in the centre of the dining table for all to see. Using garnish around the edges of the plate further makes the dish jaw dropping and visually pleasing.

postheadericon Advantages to poaching your fish

  • Firstly the advantages to poaching fish over say frying or sautéing your fish is of course that poaching is a much healthier way to eat fish.
  • Fish poaching especially in a fish kettle is a very easy and simple style of cooking that is perfect for the beginner that would like to impress their guests but doesn’t want to spend frantic hours in the kitchen. Simply place your whole fish onto the rack of your fish kettle and slowly submerge into boiling stock, a court bouillon or salted water and poach for the required time, it really is that simple.
  • Fish poaching is a forgiving way to cook, if your dinner guests are going to be a little late then there isn’t the need to worry as much as if you had baked your fish. You do of course still have to be careful not to overcook your fish but a little extra time inside your fish kettle whilst your guest arrive won’t hurt too much. Just remove the fish kettle of the heat and the residue heat will keep the fish warm and moist.
  • Poaching fish in your fish inside a fish kettle is a great way to combat a fishy taste that puts some people off eating fish. Poaching the fish gently inside your fish kettle will help combat some of those fish odours that put people off cooking fish in their homes especially when a court bouillon or flavoured stock is used inside your fish kettle.
  • Poaching fish in a fish kettle saves energy and space in your oven or on your stove, which is a big help if you don’t have enough oven space or rings on your stove to cook everything at once. Simply heat your fish kettle with its required liquid to boiling point, place your fish inside the fish kettle and place the lid on top of the fish kettle, remove from the heat and leave your fish to poach off the heat to perfection.

postheadericon Poached Salmon

A whole poached salmon makes a beautiful dinner or is an equally impressive  centre piece for any buffet table.

Try it for your Christmas and New year celebrations, it’s simple to cook and people will think you have been slaving over a hot stove for hours.

What you will need for this poached salmon recipe:

  • A fish kettle big enough to fit your fish in whole
  • 1 whole salmon approximately 2.5kg (5lb) in weight
  • 1 Lemon sliced
  • 3 bay leaves
  • 50 ml white wine vinegar
  • 1 tablespoon of sea salt
  • 1 tablespoon of peppercorns
  • A sliced carrot, celery stalk and onion
  • parsley stalks (you can use the tops for garnish later)

These ingredients are used to make a stock (court bouillon) which is used to poach your salmon; it doesn’t have to be exact so feel free to alter amounts to your taste

1) Place your whole salmon into your fish kettle and add enough cold water to just cover your salmon

2) Add all the other ingredients to the water

3) Cover with lid and slowly bring to the boil, once the water is boiling switch off and allow to cool to room temperature in its stock with the lid still on. Don’t worry about the very short cooking time, it’s the residual heat that poaches the fish

4) Once the salmon is at room temperature carefully remove from the fish kettle and place on a serving plate

5) Gently cut around the head and down the backbone with a sharp knife and peel back the skin to expose the pink flesh on one side of the salmon when you get to the tail simply cut the fish skin away from the tail

6) Then carefully turn the fish over and repeat on the other side of the fish

7) Wipe you serving plate with kitchen paper to remove any excess water and garnish with the parsley you keep back earlier. If you didn’t use the parsley you can decorate with thin slices of cucumber and place on the top of the fish to mimic scales or keep it really simple and just used lemon slices of wedges

8) Enjoy!

See the excellent range of fish at