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poaching dover sole
http://www.cookaholics.org/viewtopic.php?f=12&t=2408		 Page 1 of 1
Author:  Janet [ Thu Jul 12, 2012 9:03 pm ]
Post subject:  poaching dover sole
We have poached salmon before & were delighted with the results, Tonight we tried poaching Dover Sole & were just as dismayed at the results. The fish never became firm. It was a diasastor. Any ideas what went wrong?? Or is poaching best for firm fish??

Thanks, Janet

:oops:
Author:  TheFuzzy [ Thu Jul 12, 2012 10:19 pm ]
Post subject:  Re: poaching dover sole
Janet,

Sole, and other members of the flounder family, are far too delicate and thin for poaching. They basically become soup.

Best poaching fishes are: Salmon, trout (wild, not farmed), striped bass, rockfish, grouper, or perch. You're basically looking for a semi-firm fish, with distinctive but not strong flavor ... a "middle" fish. Super-delicate fish (sole, sablefish, etc.) turn gelatinous, and very meaty fish (tuna, swordfish) get chewey and off-tasting.
Author:  Cubangirl [ Sat Jul 14, 2012 3:09 am ]
Post subject:  Re: poaching dover sole
Sole is tied with halibut for my favorite fish and I agree with Josh is absolutely right. I just made some last night, my adaptation of CI Sole Meuniere with Browned Butter and Almonds. It was so good and so quick (longest part was the milk/paprika 15 min. soak).
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