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Default Poaching Fish in OIl

Hello All!

I came across this idea recently and there seem to be two methods:
1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
for 10 minutes in more oil.
2. Place fish in dish on thin lemon slices, pour over olive oil at
310F, cook for 10 minutes in 350F oven.

I'm inclined to try the second but I'd be interested in opinions.
--


James Silverton
Potomac, Maryland

Email, with obvious alterations:
not.jim.silverton.at.verizon.not

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Default Poaching Fish in OIl

James Silverton > wrote:

> Hello All!
>
> I came across this idea recently and there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> for 10 minutes in more oil.


That sounds like a recipe for shit. Breaded fish soaked in
lukewarm oil?

-sw
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Default Poaching Fish in OIl

James Silverton said...

> Hello All!
>
> I came across this idea recently and there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> for 10 minutes in more oil.
> 2. Place fish in dish on thin lemon slices, pour over olive oil at
> 310F, cook for 10 minutes in 350F oven.
>
> I'm inclined to try the second but I'd be interested in opinions.



If there's ever a time to saute in salted butter, it's fresh fish fillets!
Leave drowning in in butter!

Andy
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Default Poaching Fish in OIl

Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:

>> Hello All!
>>
>> I came across this idea recently and there seem to be two methods:
>> 1. Deep fry breaded fish for 15 seconds and then hold at
>> about at 115F for 10 minutes in more oil. 2. Place fish in
>> dish on thin lemon slices, pour over olive oil at 310F, cook
>> for 10 minutes in 350F oven.
>>
>> I'm inclined to try the second but I'd be interested in
>> opinions.


> If there's ever a time to saute in salted butter, it's fresh
> fish fillets! Leave drowning in in butter!


That may well be the case but "poaching in oil" is favored by a lot of
fashionable, many-star chefs!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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Default Poaching Fish in OIl

James Silverton said...

> Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:
>
>>> Hello All!
>>>
>>> I came across this idea recently and there seem to be two methods:
>>> 1. Deep fry breaded fish for 15 seconds and then hold at
>>> about at 115F for 10 minutes in more oil. 2. Place fish in
>>> dish on thin lemon slices, pour over olive oil at 310F, cook
>>> for 10 minutes in 350F oven.
>>>
>>> I'm inclined to try the second but I'd be interested in
>>> opinions.

>
>> If there's ever a time to saute in salted butter, it's fresh
>> fish fillets! Leave drowning in in butter!

>
> That may well be the case but "poaching in oil" is favored by a lot of
> fashionable, many-star chefs!



OH, so you're telling me I should get a job?!? <VBG>

Andy



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Default Poaching Fish in OIl


"James Silverton" > wrote in message
...
> Hello All!
>
> I came across this idea recently and there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
> 10 minutes in more oil.
> 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
> cook for 10 minutes in 350F oven.
>
> I'm inclined to try the second but I'd be interested in opinions.
> --
>
>
> James Silverton



Sounds like a recipe for soggy, greasy fish!

Van


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Default Poaching Fish in OIl

Van wrote:

>
> "James Silverton" > wrote in message
> ...
>> Hello All!
>>
>> I came across this idea recently and there seem to be two methods:
>> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
>> 10 minutes in more oil.
>> 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
>> cook for 10 minutes in 350F oven.
>>
>> I'm inclined to try the second but I'd be interested in opinions.
>> --
>>
>>
>> James Silverton

>
>
> Sounds like a recipe for soggy, greasy fish!


Of course, the French have a nicer-sounding name for it.


--
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Default Poaching Fish in OIl

"James Silverton" wrote:
>
> I came across this idea recently


Where?

> there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> for 10 minutes in more oil.
> 2. Place fish in dish �on thin lemon slices, pour over olive oil at
> 310F, cook for 10 minutes in 350F oven.
>
> I'm interested in opinions.


Must be some kind of Jewish cuisine... is this with chicken
schmaltz... that makes shrimp kosher.


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Default Poaching Fish in OIl

James Silverton wrote:
> Hello All!
>
> I came across this idea recently and there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> for 10 minutes in more oil.
> 2. Place fish in dish on thin lemon slices, pour over olive oil at
> 310F, cook for 10 minutes in 350F oven.
>
> I'm inclined to try the second but I'd be interested in opinions.


I thought poaching was done over water or broth, not oil. When I think of
poached eggs I certainly don't think of oil. (Doesn't mean it doesn't
happen.)

Jill

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Default Poaching Fish in OIl

James Silverton wrote:
> Hello All!
>
> I came across this idea recently and there seem to be two methods:
> 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> for 10 minutes in more oil.
> 2. Place fish in dish on thin lemon slices, pour over olive oil at
> 310F, cook for 10 minutes in 350F oven.
>
> I'm inclined to try the second but I'd be interested in opinions.


It's an interesting idea, not one I would have thought of. Wouldn't that
make it pretty greasy? I will be interested to know how it turns out.


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Default Poaching Fish in OIl

James Silverton wrote:
>
> That may well be the case but "poaching in oil" is favored by a lot of
> fashionable, many-star chefs!



I agree with the others who have said that poaching in oil would produce
a greasy mess, so I googled and see that you're right. It seems to be
the hot new thing (lukewarm new thing?) at trendy restaurants. Here's
one explanation:
http://archive.seacoastonline.com/ne.../it/100836.htm


-From what I can tell from reading several recipes online, the chefs are
riding on the popularity of olive oil. They're depending on people
liking the flavor of the oil itself. I have to guess they're using one
of the flavorful green ones, not the blander lighter yellow ones.


Also, many of the recipes call for a larger than usual acid element:
lemon, vinegar, or tomatoes. The idea may be to create a sort of
ceviche salad. After all, large amounts of oil go into salad dressing,
but we don't usually say that it makes the salad greens greasy. That's
because there's a fair amount of vinegar also. We're used to the
combination. Combine that notion to that of eating seafood rarer and
rarer, and the idea of "poached in oil" sort of starts to make sense.


In one of your recipes, the idea was to bread and deep fry briefly. I
guess that's to make the breading crispy before poaching. I'd recommend
starting with the second idea which is to cook on lemon slices.
Actually, if it were me, I'd let someone else at the table I was dining
with order the oil poached fish. That way I could try a bite if it
looked appealing, but I wouldn't be stuck if it turned out to be the
greasy mess we're all predicting. ... But that's just me. I admire your
spirit to experiment.


--Lia


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Default Poaching Fish in OIl

Julia Altshuler > wrote:

> James Silverton wrote:
>>
>> That may well be the case but "poaching in oil" is favored by a lot of
>> fashionable, many-star chefs!

>
> I agree with the others who have said that poaching in oil would produce
> a greasy mess, so I googled and see that you're right.


I think most of us who expressed that opinion were referring the
BREADED version.

A breading is more than a dusting with flour or corn starch.

-sw
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Default Poaching Fish in OIl

In article >,
"James Silverton" > wrote:

> Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:
>
> >> Hello All!
> >>
> >> I came across this idea recently and there seem to be two methods:
> >> 1. Deep fry breaded fish for 15 seconds and then hold at
> >> about at 115F for 10 minutes in more oil. 2. Place fish in
> >> dish on thin lemon slices, pour over olive oil at 310F, cook
> >> for 10 minutes in 350F oven.
> >>
> >> I'm inclined to try the second but I'd be interested in
> >> opinions.

>
> > If there's ever a time to saute in salted butter, it's fresh
> > fish fillets! Leave drowning in in butter!

>
> That may well be the case but "poaching in oil" is favored by a lot of
> fashionable, many-star chefs!


IMHO cooking in oil is frying.
Poaching is done in water, or here, in stock.

I'm currently up to my ears in stock ingredients in the small freezer.
I'm on vacation the end of this month and plan to make a _bunch_ of
frozen stock for rice, split peas and lentils! I even have smoked and
roasted rib bones to use up!

I'll probably make a bunch of stock cubes to use in sauces.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein
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Default Poaching Fish in OIl

In article >,
"Van" > wrote:

> "James Silverton" > wrote in message
> ...
> > Hello All!
> >
> > I came across this idea recently and there seem to be two methods:
> > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F for
> > 10 minutes in more oil.
> > 2. Place fish in dish on thin lemon slices, pour over olive oil at 310F,
> > cook for 10 minutes in 350F oven.
> >
> > I'm inclined to try the second but I'd be interested in opinions.
> > --
> >
> >
> > James Silverton

>
>
> Sounds like a recipe for soggy, greasy fish!
>
> Van


It did sound rather nasty. Ick.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein
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Default Poaching Fish in OIl

In article
>,
Sheldon > wrote:

> "James Silverton" wrote:
> >
> > I came across this idea recently

>
> Where?
>
> > there seem to be two methods:
> > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> > for 10 minutes in more oil.
> > 2. Place fish in dish ?on thin lemon slices, pour over olive oil at
> > 310F, cook for 10 minutes in 350F oven.
> >
> > I'm interested in opinions.

>
> Must be some kind of Jewish cuisine... is this with chicken
> schmaltz... that makes shrimp kosher.


I thought you had to circumcise the shrimps to make them kosher?
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein


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Default Poaching Fish in OIl

In article > ,
Dave Smith > wrote:

> James Silverton wrote:
> > Hello All!

>
> > I came across this idea recently and there seem to be two methods:
> > 1. Deep fry breaded fish for 15 seconds and then hold at about at 115F
> > for 10 minutes in more oil.
> > 2. Place fish in dish on thin lemon slices, pour over olive oil at
> > 310F, cook for 10 minutes in 350F oven.

>
> > I'm inclined to try the second but I'd be interested in opinions.

>
> It's an interesting idea, not one I would have thought of. Wouldn't that
> make it pretty greasy? I will be interested to know how it turns out.


I wouldn't. <g>
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein
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Default Poaching Fish in OIl

Omelet wrote on Sat, 11 Oct 2008 17:31:07 -0500:

>> James Silverton wrote:
> >> Hello All!

>>
> >> I came across this idea recently and there seem to be two methods:
> >> 1. Deep fry breaded fish for 15 seconds and then hold at
> >> about at 115F for 10 minutes in more oil. 2. Place fish in
> >> dish on thin lemon slices, pour over olive oil at 310F,
> >> cook for 10 minutes in 350F oven.

>>
> >> I'm inclined to try the second but I'd be interested in
> >> opinions.

>>
>> It's an interesting idea, not one I would have thought of.
>> Wouldn't that make it pretty greasy? I will be interested to
>> know how it turns out.


> I wouldn't. <g>


Nothing Jewish about it! It's the sort of thing that is done at the
French Laundry or El Bulli. Well. I tried the lemon and oven recipe on a
"fresh" wild-caught sole filet from Whole Foods and also cooked half of
it in deep oil. The oven poached sole *was* better and neither, drained
on paper towels, was greasy but both indicated that the sole was not
"fresh" as I remember from my childhood. There is a subtle flavor that
was missing as anyone who knows what fresh fish tastes like would
verify! The only time that I have come across the fresh taste recently
was in a deep-fried whole sole in a Thai restaurant.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

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