Poaching Liquid - Recipes - Page 4

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Results 31 - 40 of 51 for poaching liquid

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31. POACHED PEARS WITH GRAND MARNIER CUSTARD SAUCE

Beat egg yolks and sugar ... sugar dissolves and liquid begins to boil. Stir in ... half. Add to poaching liquid. Cool to room temperature. ... garnish with orange zest.

32. POACHED FISH

For poaching liquid, in a nonstick skillet ... about 5 minutes or until reduced to about 1/3 cup. Spoon atop fish and vegetables. Makes 4 servings.

33. MARCELLA'S MOM'S POACHED PEARS WITH ORANGE SAUCE

Peel and core pears from ... boil. Add pears; poach gently 10-15 minutes or until ... reserve 1/2 cup liquid. Cool pears and liquid ... use cornstarch to thicken.

34. OVEN POACHED SALMON (Pass)

Place the fish in the ... down. Pour the liquid over the fish, season with ... paper and oven poach at 375 degrees for 20-30 ... cucumber-dill sauce. A poaching liquid for fish. 2 med. ... for other fish dishes.

35. POACHED CHICKEN BREASTS WITH TARRAGON

Dijon mustard adds tangy touch. ... Whisk mustard into liquid, if desired. Thicken the ... vegetables. Sprinkle with parsley. Serve over rice.

36. POACHED PEARS WITH PEACH SAUCE

Place the pears, cranberry juice, ... cup of the liquid. Let the pears cool, ... cup of the poaching liquid. Blend the ingredients at ... if desired. Serves 4-8.

37. POACHED FLOUNDER WITH WHITE WINE SAUCE

Bring the wine and water ... minutes. Strain the liquid, return it to the ... the liquid and poach, uncovered, for 10 minutes, ... in 2 tablespoons poaching liquid. Return to heat and ... warmed sauceboat. Serves 4.

38. TROUT VERONIQUE

Poach trout in white wine in ... covers trout. After poaching about 7 minutes, remove trout, ... plate. Reduce remaining liquid over a fast fire to ... glaze quickly in boiler.

39. SOLE FLORENTINE

Roll and secure each fillet with toothpicks. Poach for 8 minutes in wine/chicken broth. Drain and save liquid. Melt butter. Blend in ... broiler a few minutes.

40. FRENCH POACHED SCROD

Preheat oven to 450 degrees. ... minutes. Pour the liquid and vegetables into a shallow ... careful to support it with the spatula when serving.

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