Extra Virgin Olive Oil Poached Fish
Pat dry and season your favorite fresh fish ( salmon,
halibut, bass, snapper, etc.) with salt and pepper. You can use smaller whole
fish such as the anchovies pictured or fillets and steaks from larger fish. Be
sure that your fillets and steaks are no more than 1 1/2 inches thick.
Place the fish in to a saute pan large enough to hold the fish fully submerged
in Extra Virgin Olive Oil of your choice I use Arbosana or Koroneiki extra virgin olive oil. Heat the extra virgin olive oil slowly over
medium-low heat until it reaches 250 degrees on a deep fry thermometer. There
should be little to no activity (i.e. bubbles) inside the pan. Hold the oil and
fish at this temperature for 45 minutes. During this poaching period, the fish
will absorb the flavor of the olive oil and its' texture will become sumptuous,
remaining tender and moist.
Add-ins which will subtly perfume the extra virgin olive and fish oil include:
whole dried bay leaf, lemon zest, chili flakes, peppercorns, whole garlic
cloves and sprigs of fresh thyme.
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