Poached Fish in Milk
2 dessertspoons of butter or margarine
450g boneless white fish (no skin)
750ml Milk (enough to half cover the fish)
2 x Bay leaf
1 onion sliced
2 cloves garlic chopped
½ tsp Thyme
Salt and pepper
- IDDSI Level 7 Regular
- Pour the milk into a large frypan with lid. Add enough milk that will half cover but not submerge the fish. Add the bay leaf, sliced onion, garlic and thyme. Bring to the boil and reduce to a low simmer.
- Preparing: Season the boneless/skinless fish with salt and pepper and lay gently in the milk.
- Cover frypan with lid and poach for approx. 5 minutes or until the fish starts to flake. *try not to overcook
Remove the fish gently from the pan, strain the liquid and blend the smooth consistency.
Option *use some of a store product powder (bechamel or cheese sauce) to thicken the sauce to a smooth consistency. Taste, season if necessary.
- Serving: Plate the fish, pour the sauce over the fish, and serve with rice or potato and vegetables. Serve with a lemon wedge.