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Poach Arctic Char

elfed / Foter / Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0)

Poaching is a method of cooking by which the artic char is lowered into simmering liquid, often seasoned with various herbs and spices. You can poach arctic char in the oven or on top of the stove. If the pieces of fish being poached are larger than a spatula they can be lowered into the water on a rack or a piece of cloth.
WHAT YOU NEED TO POACH ARCTIC CHAR
. Arctic char fillets
. A pan deep enough to hold the fish when it is covered with water.
. A spatula large enough to lift the cooked fish out of the water. If you have a rack that will fit in the pan that will work but make sure the fish can’t slip through any holes in the rack. You can use a cloth to lower the fish into the water.
. Liquid to poach the fish in.
If you want to preserve the original flavor of the fish you can use plain water that has salt added to it, (about 1 tablespoon for each quart of water)

Here are a few recipes that will add a little flavor to the arctic char.
Combine; 1 sliced onion
6 whole peppercorns
3 whole allspice
3 tablespoons lemon juice
1 bay leaf
1 teaspoon salt
1 quart water
simmer for 30 minutes

Wine flavored poaching liquid
1. Combine; 1 sliced carrot
1 large sliced onion
1 rib of celery
1/4 teaspoon parsley
¼ teaspoon thyme
1 bay leaf
1 teaspoon salt
2 cups white wine
3 black peppercorns
1 quart of cold water
Simmer for 30 minutes

To poach fish in the oven
1. Prepare the poaching liquid.
2. Preheat the oven to 425 degrees.
3. Wipe the arctic char with a damp cloth.
4. Bring the poaching liquid to a boil.
5. Place the fish in a greased pan and pour enough of the hot poaching liquid over the fish so the fish is just covered.
6. Place the fish in the preheated oven until done.
7. ½ inch thick = 5 minutes
8. 1 inch thick = 10 minutes
These are approximate times. The fish is done when it flakes easily. A meat thermometer is best. Fish is done at 145 degrees.
To poach fish on top of the stove
Prepare the poaching liquid and bring it to a broil.
1. Wipe the fish with a damp cloth and cut into serving pieces.
2. Lower the fish into the poaching liquid with a spatula or a piece of cloth. There should be enough liquid to cover the fish.
3. Reduce the heat and gently simmer the fish until done. Never boil fish. Liquid simmers at 197 degrees; this is when the liquid is barely moving. Boiling fish causes it to dry out, shrink, toughen and fall apart.
How long to poach arctic char
½ inch thick = 5 minutes
1 inch thick = 10 minutes

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