Fish Poaching Seasonings
From valinkenmore 14 years ago
- 120 minutes to make
- Serves 16
A well-crafted pot or pan makes a practical luxury for someone who likes to cook. Dress it up with a band of colorful paper and seasonings for preparing a tasty dish. Here, a fabric-wrapped bottle of dry white wine, dried lemon slices, and a jar filled with mustard seed, pink and black peppercorns, coarse salt, and star anise complement a fish poacher. Read more See less
Ingredients
- 3 lemons, sliced into 1/8-inch-thick rounds shopping list
- 1/4 cup star anise shopping list
- 2 tablespoons black peppercorns shopping list
- 2 teaspoons black peppercorns shopping list
- 2 tablespoons pink peppercorns shopping list
- 2 teaspoons pink peppercorns shopping list
- 2 tablespoons coarse sea salt shopping list
- 2 tablespoons brown mustard seeds shopping list
How to make it
- Dry the lemons: Preheat oven to 200 degrees F. Line a baking sheet with parchment paper. Place the lemon rounds on the prepared baking sheet and bake, turning occasionally, until dry -- about 2 hours.
- Make the spice mix: Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year.
- Includes an instruction card to go with spices.
- Poaching Fish:
- For a poaching liquid that will add subtle flavor to fish or chicken, combine1 tablespoon this spice mix and a couple dried lemon slices with a little white wine, chicken or vegetable broth, and water or lemon juice. Poach over low heat until fish flakes easily with a fork.
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