07-10-2012, 10:53 PM
[cool][#0000ff]Creative recipe. I'll bet it WAS good.[/#0000ff]
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[#0000ff]I have been "poaching" (legally) fish for many years. It is a great moist heat way of cooking fish that infuses mild fish with the flavors of the poaching liquid. I have a lot of different easy to make recipes that all taste great. Some are simple mixes of shrimp bouillon cubes, pepper and onion flakes. Others more complicated.[/#0000ff]
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[#0000ff]One of my favorite ways to cook white fleshed fish is "soup baking". You can use any soup...dry, canned or homemade. Just get it to a liquid state and cover the fish with it in a shallow baking dish. Then bake at 350 for as long as it takes to turn the fish white and flaky...usually about 30 minutes or so. My favorite soups are cream of mushroom, cream of onion, cream of potato and even tomato. In fact, my perch chowder recipe is based upon cream potato soup.[/#0000ff]
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[#0000ff]If you like fish and like cooking you should never run out of "interesting experiments". Some turn out better than others.[/#0000ff]
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[#0000ff]I have been "poaching" (legally) fish for many years. It is a great moist heat way of cooking fish that infuses mild fish with the flavors of the poaching liquid. I have a lot of different easy to make recipes that all taste great. Some are simple mixes of shrimp bouillon cubes, pepper and onion flakes. Others more complicated.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]One of my favorite ways to cook white fleshed fish is "soup baking". You can use any soup...dry, canned or homemade. Just get it to a liquid state and cover the fish with it in a shallow baking dish. Then bake at 350 for as long as it takes to turn the fish white and flaky...usually about 30 minutes or so. My favorite soups are cream of mushroom, cream of onion, cream of potato and even tomato. In fact, my perch chowder recipe is based upon cream potato soup.[/#0000ff]
[#0000ff][/#0000ff]
[#0000ff]If you like fish and like cooking you should never run out of "interesting experiments". Some turn out better than others.[/#0000ff]
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