Sparkling Cider Poached Fish Recipes

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CIDER-POACHED FISH



Cider-Poached Fish image

This is from The Washington Post. Haven't tried it yet, but it did sound interesting. To be served with steamed green beans or new potatoes.

Provided by Nabiha

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 shallots (or 1/4 small onion)
5 ounces mushrooms, such as portobello, button, cremini
1 1/2-2 lbs white fish fillets, such as black cod, haddock, halibut or 1 1/2-2 lbs tilapia fillets
1 cup dry sparkling apple cider
2 tablespoons unsalted butter, plus
2 tablespoons unsalted butter, for swirling in at the end (optional)
3/4 cup creme fraiche (optional)
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 219.4, Fat 8.1, SaturatedFat 4.1, Cholesterol 129.5, Sodium 126.5, Carbohydrate 2.9, Fiber 0.3, Sugar 0.6, Protein 32.6

COD POACHED IN CIDER



Cod Poached in Cider image

Make and share this Cod Poached in Cider recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 large onion, sliced
salt
black pepper
1 1/2-2 lbs cod fish fillets, about 1 inch thick, in 1 to 2 pieces (or red snapper)
2 cups dry sparkling apple cider
chopped fresh parsley leaves, for garnish

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.

Nutrition Facts : Calories 205.7, Fat 6.9, SaturatedFat 3.9, Cholesterol 88.6, Sodium 144.3, Carbohydrate 3.5, Fiber 0.6, Sugar 1.6, Protein 30.8

COD POACHED IN CIDER



Cod Poached in Cider image

The ideal fish for this Norman preparation is Dover sole-the real thing, a fish with great flavor and unmatched texture. But this isn't an ideal world-you're unlikely to find Dover sole and equally unlikely to want to pay the asking price if you do. Fortunately, cod is a good substitute. In fact, as long as you don't overcook it, it's fantastic here. Any firm but not tough white fillet will also work: red snapper and black sea bass are excellent choices. If you can pick up mussels at the same time, by all means go for the variation; the broth and overall results will be improved markedly. In Normandy, this would inevitably be accompanied by a potato gratin like the one on page 482 and, if you were lucky, a salad.

Yield makes 4 servings

Number Of Ingredients 6

2 tablespoons butter
1 large onion, sliced
Salt and black pepper to taste
1 1/2 to 2 pounds fillets of cod or red snapper, about 1 inch thick, in 1 or 2 pieces
2 cups dry sparkling cider
Chopped fresh parsley leaves for garnish

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.

FISH POACHED IN CIDER



Fish Poached In Cider image

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 teaspoon butter, or more to taste
1/2 cup sliced or minced shallots
1 cup roughly chopped portobello or other mushrooms
1 1/2 pounds any white-fleshed fillet of fish, about 1 inch thick, in 1 or 2 pieces
Salt and freshly ground black pepper to taste
1 cup dry sparkling 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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

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