Do you poach fish in milk or water?

Chef's answer
Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.6 Oct 2016
Frequently asked Questions 🎓
Poaching is a technique typically used for delicate foods including eggs, fish and fruits. In order to poach food effectively, it must be completely submerged in water. Simmering requires the temperature of the liquid to be between 185 to 200 degrees.17 Aug 2015
The pot used for deep poaching should hold the food, liquid, and aromatics comfortably. There should also be enough space so that the surface can be skimmed if necessary throughout cooking. A tight-fitting lid may be helpful for bringing the liquid up to temperature.
Blanching is the term for the process in which you place something in boiling water to cook it briefly. ... Usually, this is what the blanching process is used for. Now it's down to the poaching. Poaching is the term for process in which you place an item in simmering water for a set period of time.13 Mar 2020
Poaching is the illegal take of fish and wildlife. ... All species of wildlife in California are affected
Poaching is a technique typically used for delicate foods including eggs, fish and fruits. In order to poach food effectively, it must be completely submerged in water. Simmering requires the temperature of the liquid to be between 185 to 200 degrees.17 Aug 2015
140 degrees FahrenheitWhen you're poaching fish, you want the temperature of the water to remain at 140 degrees Fahrenheit. If you are familiar with sous vide cooking then this concept will ring a bell. Basically, if the water temperature never rises above (or much above) 140 degrees, then the fish will never overcook.11 Feb 2015
You want to heat your poaching liquid to a slight simmer. Make sure you have enough liquid in your pan to fully cover the fish. ... Add seasoned fish fillets, cover, and cook for 5 minutes. Remove the pot from heat and let it sit, covered, for 10 minutes, to cook fish through.
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