You’ve most likely been poaching your fish in wine, butter, or oil. And these liquids work just fine. But milk? Senior food editor Andy Baraghani says that milk opens up a whole new world of flavor when poaching fish. Think intensely herbaceous, creamy, chowder-like flavor. Yeah, sounds pretty great. Here’s what you need to know.
Photograph: Ditte Isager
Why Does Milk Work So Well?
Because of its high fat content, whole milk is better than water or wine at absorbing flavor. It readily draws in the essence of the herbs, garlic, or any other aromatics you might throw into it, taking on the qualities more quickly and intensely.
Use the Right Fish
There is nothing more heartbreaking than a beautiful piece of fish that crumbles into oblivion when you pick it up (and maybe the time your eighth grade girlfriend broke up with you while getting soft serve at Lucy's Custard). Poach sturdier fish like salmon, halibut, or tuna, instead of a super thin flaky fish like skate, flounder, or branzino. Keep. It. Together.
More Fat, Please
We suggest whole milk, but you don’t always play by the rules, right? You like to start at 10 and turn things up to 11. We get that. Baraghani said that he uses half and half for an even fattier, more absorbent, more flavorful piece of fish. Half and half is the step to take once you’ve reached the summit of Mt. Dairy, planted your flag, and looked out upon the vast sea of fish, waiting to be poached.
Want to try it out? Start with some Poached Cod with Potatoes and Leeks.
