Cider Poached Fish Recipes

CIDER-SPIKED FISH PIE

Steps:

• Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.
• Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.
• Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.
• Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.

FISH FILLET POACHED IN CIDER

Steps:

• Preheat the oven to 205ºC/400ºF.
• Prepare the vegetables: Thinly slice the onion, mince the garlic and slice the mushrooms.
• Heat the oil in a pan over medium heat.
• Add the onion then sauté until it begins to soften.
• Add the garlic and mushrooms then cook, stirring occasionally, until the mushrooms are softened, about 7 min.
• Transfer the vegetables to an ovenproof baking dish just large enough to contain the fish.
• Sprinkle the fish with salt and pepper then put it over the vegetables.
• Pour the cider around all and bring to a boil on top of the stove (alternatively you may bring to a boil just the cider in a small saucepan).
• Cover the dish with foil, then put it in the middle of the oven.
• Bake 12 to 15 min, until the fish is done.
• It is important to check with a fork to see if it is cooked through.
• Garnish with dill then serve the fish on the warmed plates, with the vegetables and juices spooned over it.
• If necessary, reduce the juices in a small saucepan, then add it to the fish.

TROUT WITH HAM AND CIDER

Steps:

• Season the trout. Julienne the ham, pick and finely chop the parsley leaves, then place half into the trout cavities.
• Carefully roll the trout in flour.
• Over a medium heat, melt the butter and oil in a frying pan that fits both fish. Fry the trout for 5 minutes on each side, or until cooked and golden on the outside.
• Add the cider and cook for 2 minutes, till bubbling and reducing.
• Scatter over remaining ham and parsley. Place on plates and drizzle with sauce left in the pan to serve.

FISH POACHED IN CIDER

Steps:

• Preheat the oven to 500 degrees. Smear the bottom of an ovenproof skillet with the butter; sprinkle the shallots and mushrooms around the sides of the skillet. Season the fish with salt and pepper, and lay it in the center of the skillet. Pour the cider around the fish.
• Bring to a boil on top of the stove, then transfer to the oven. Bake for about 8 minutes; it's highly unlikely the fish will need more time than this unless it is very thick (or you like it very well done). Baste with the pan juices, and serve.

CIDER POACHED PEARS

Steps:

• Peel pears, and slice in half lengthwise.
• Leave the stems but remove the core.
• In a large, shallow skillet, bring apple cider and spices just to boil over medium heat.
• Add pears.
• Reduce heat to medium-low, and simmer pears until tender, about 20-25 minutes. I flip my pears over half way through.
• Serve pears warm with cider spooned over the top.

COD POACHED IN CIDER

Steps:

• Preheat the oven to 400°F. Put the butter in a small skillet and turn the heat to medium. Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown. Turn off the heat. Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish. Sprinkle the fish with salt and pepper and put it over the onion. Pour the cider around all and bring to a boil on top of the stove.
• Cover with foil and bake for 12 to 15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance). Garnish with parsley and serve the fish with the onion and juices spooned over it.
• Clean 2 pounds mussels (page 208) and combine them with the cider in a covered pot. Turn the heat to high and cook, shaking the pan occasionally, until the mussels open, about 10 minutes. When they are cool enough to handle, remove them from their shells; pass the cider through a cheesecloth-lined strainer. Proceed as directed, using the mussel-scented cider for the liquid and adding the shelled mussels to the fish about halfway through its cooking time.
• In step 1, when the onion begins to soften, add 1 cup trimmed and chopped white, cremini, or portobello mushrooms and continue to cook, stirring occasionally, until the mushrooms have given up their liquid, about 10 minutes more. Proceed as directed.

APPLE CIDER-GLAZED SALMON

Steps:

• Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
• In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
• Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
• Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

COD POACHED IN CIDER

Steps:

• Preheat oven to 400°.
• Put the butter in a small skillet and turn the heat to medium.
• Add the onion and a sprinkling of salt and pepper and cook, stirring occasionally, until the onion is soft but not yet beginning to brown.
• Turn off the heat.
• Transfer the onion to a flameproof ceramic or nonstick baking dish just large enough to contain the fish.
• Sprinkle the fish with salt and pepper and put it over the onion.
• Pour the cider around all and bring to a boil on top of the stove.
• Cover with foil and bake for 12-15 minutes, or until the fish is done (a thin-bladed knife inserted into its center will meet little resistance).
• Garnish with parsley and serve the fish with onion and juices spoon over it.

CIDER-POACHED FISH

Steps:

• Peel and mince the shallots.
• Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
• Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
• Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
• Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
• Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
• Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
• Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
• Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
• Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
• (At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
• Spoon the sauce over fish.
• Serve immediately.