Poaching Fish | Think & Cook like a Michelin Star Chef

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Do you like to poach your fish? Poach fish perfectly with Chef Walter's recipe. Learn how to poach thick/thin fish fillet. Easy and quick recipes to enjoy your fish.
Place some white wine in a pan and bring it to boil. Add some onion some thyme to the oil. You can also add lemon zest or other herbs like parsley to add flavor. Now put your fish fillet inside the pan and cover it with a lid. Cook for at least one and a half minute. After that, turn off the flame and let the fish sit for 2-3 minutes. Press on the fish and check if it resists a lot, it is not cooked yet. If it seems tender and muscle sheets are separating, it's cooked. Cook it a little more if it's uncooked.
Strain off the leftover sauce in the fish pan. Add a little bit of cream to it. Bring it to boil. Add the butter and flour mixture and to it and mix it all together. Keep adding butter and flour mixture little by little and mixing it. Thicken the sauce and add some mustard in it too. Add some salt and pepper and the sauce is ready. Add some fish juices coming out of the fish in the sauce too.
Add some herbs to the sauce and drizzle it on the fish to enjoy your poached fish.
#recipes_by_walter #how_to_poach #poached_fish_recipe

[@WalterTruppTheChefsTable]

EXCLUSIVE OFFER TO FIRST 100 sign ups! Go to package.cookwithtrupponline.com/ Enter coupon code GRABDEAL at check out and get ALL MY ONLINE COURSES at 90% discount!

[@946brandon]

Just perfect, simpl,easy and delicious. Your explanations were spot on and direct. Thanks

[@britobrother]

Thankyou Master! Thankyou, I am super grateful for the possibility of learning from you! So talented Master!

[@WalterTruppTheChefsTable]

Thank you Allan and hope you have a great day 😉

[@gyro313]

that is what I will try next. The one pot one plate impressed me. I lost my love for washing dishes. The fish and sauce looked great and simple thank you.

[@WalterTruppTheChefsTable]

Absolutely and I would love to hear your feedback on it.

[@viktoriaTM]

This looks so delicious and healthy. Can’t wait to cook it!

[@WalterTruppTheChefsTable]

Thank you and good luck 😉

[@MissBehaving888]

Cooked this twice, thank you so much. 💕

[@WalterTruppTheChefsTable]

Thank you 😊

[@KoolViking3]

Looks great, i will try this. Thanks for sharing

[@WalterTruppTheChefsTable]

Have fun!

[@nonhlanhlapinzi757]

Making this for Christmas thank you 😊

[@WalterTruppTheChefsTable]

Great Merry Christmas 😉

[@anthonysmith778]

That looks wonderful! I do a similar method, but havent done the "rue". I just reduce the sauce, but i can see the benefits of that method

[@WalterTruppTheChefsTable]

Thank you for watching and nice to hear you found some benefit in it have a great day 😉

[@119_37]

I made this for supper. Sooo good! Thank you.

[@WalterTruppTheChefsTable]

Thank you Heidi Have a great day 😉

[@victorbenner539]

Howdy Walter. Wow this looked great. But best of all this really helps me to begin to understand what poaching fish is about. And I'm beginning to understand how one can get creative with the added flavors. I have a cook/ smoker load I'm already planned to do tomorrow so this might have to work till next week. But this will definitely be getting tried by next week. Hmmmm looks sooo good. 👍 Thank you. 😊

[@WalterTruppTheChefsTable]

Hi Victor Fish is all ready cooked at around 55 degrees Celsius A steak at that stage is still rare Hence most of us overcook fish because they think of cooking it like chicken Cooking Fysh is more like a warming process of the meat and this method is doing exactly that Would work well for cod or halibut where you are 😉

[@freddystaelens]

Just poached some fish with white wine sauce and parsley. I do have the temptation of not heating out the alcohol.

[@WalterTruppTheChefsTable]

Hey Freddy If you don’t cook the wine it will have a yeasty note Maybe check out my video on poaching Towards the end you see a uncooked wine version Thanks 😊

[@jagadeeshsavan]

Looks appetizing

[@1723tommy]

Brilliant

[@theconciergerecommends3981]

Masterclass!

[@WalterTruppTheChefsTable]

Thank you Mike 😉

[@yvonnebutler489]

Just found you! Cant wait to try this!

[@WalterTruppTheChefsTable]

Thank you hope it turns out well😉

[@yvonnebutler489]

@@WalterTruppTheChefsTable I will let you know😅🙏💕🙋🏼‍♀️

[@vdavis1959]

nice job...

[@rxlo1062]

Yummy 😋

[@WalterTruppTheChefsTable]

Thank you 😊

[@Freedom4PalestineEndZioNazism]

Delectable! Do you have a wine substitute?

[@WalterTruppTheChefsTable]

Hey Any liquid works like vegetable or fish stock or even just a little water with a dash of lemon juice 😉

[@dassgood1571]

What a beautiful dish. Did you put only white wine in the beginning or was there oil also?

[@WalterTruppTheChefsTable]

Hey Thanks for your comment Just wine Have a great day

[@chickennugget6233]

@@WalterTruppTheChefsTable then what was the difference between the two liquids you added in the beginning?

[@WalterTruppTheChefsTable]

@@chickennugget6233 hi Carolina Thanks for your comment Both liquids are wine 😉 Good luck

[@Taureanfitness]

What about poached haddock w/ lemon grass, garlic, ginger, or galangal & garlic (cilantro would be a nice addiction also) poaching in chicken stock or milk would work

[@WalterTruppTheChefsTable]

Hey Yes that would work well and there are endless ways of flavoring it on creative ways . Milk I would only use for smoked or salted haddock as it can be a bit sweet but hey it would work of course 😉

[@jeremiahfigueroa5789]

So you don’t have to add water or completely submerged the fish to poach? Also do you have to have a lid. I guess I can make a cartouche

[@WalterTruppTheChefsTable]

Hi Jeremiah It’s basically cooking the fish in a little liquid and steam warm it through The advantage is no flavor loss to excess liquid and the liquid left is turned into a sauce without needing much reducing of the liquid. It’s a cooking method that was invented during novelle cuisine. A cartouche would not work that well for thicker fish fillets as it lets the heat escape and a lid keeps it in better( although it might be fine for thinner fish fillets which need a shorter heat exposure) You could use a plate as the lid or some tin foil works well too Good luck 😉

[@mahijutt6917]

is it sautese pan

[@WalterTruppTheChefsTable]

Yes it is 😉

[@buckeye_rich]

What’s the sauce?

[@akshaymundkur]

May I ask what fish has been used here, please? Sea bass? Halibut? John Dory?

[@WalterTruppTheChefsTable]

Rockling which is a very meaty Australian fish It’s a bit similar to monk fish but you can use any type of thick flesh fish 😉 Hope that helps

[@michaeljfiorito]

[@reginaattrams-tb3ih]

He goes too fast

[@clymtc]

yes, I missed things at first, but the beauty of these videos is that we can stop and go back over as many times as we like until we "get it"

[@pbsing]

Got sick just watching the video.