I’ve cooked a lot of fish in many different ways but if fresh, fish doesn’t need elaborate preparation it has so much going for it. Grilled, fried, baked, poached, en papillote plus of course deep fried in batter – there’s a way for all kinds.
But I wanted to do something different. That’s how disasters start, isn’t it? Or genius inventions. I’d vaguely remembered reading about poaching fish in olive oil, but it didn’t quite appeal – I thought more along the lines of butter.
Not much joy from the world of Google – I found a few recipes but they either featured salmon (I wanted to do white fish) or told to cook the fish cut in chunks (I was dead set on whole fillets). So between me, Google and Heston’s advice on olive oil poached salmon, I came up with the thing below.
It is truly wonderful. The fish is lovely, flaky and slimy, in a good way, not easy to overcook it and it has a lovely buttery flavour. Delishhh.