Cookaholics Bulletin Board

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

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.

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).