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Poaching Haddock

Poaching Haddock

By:Larry's Catch 4.2(3 reviews)

Learn how to poach haddock perfectly using gentle techniques for tender, flaky fish with delicate flavour every time.

TIME
TIME
12 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Doucement
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Ingredients & Materials

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  • 1 haddock fillet
  • 2–3 cups poaching liquid (water, light broth, or milk)
  • Salt
  • Freshly ground black pepper
  • Lemon slices or lemon wedges (optional)
  • Fresh herbs such as parsley, dill, or thyme (optional)
  • Bay leaf or whole peppercorns (optional aromatics)
  • Butter (optional, for finishing)
  • Wide shallow pan or sauté pan
  • Spatula or fish spatula
  • Tongs (optional)
  • Paper towels

Instructions

  1. Thaw the haddock completely in the refrigerator. Pat the fish dry with paper towel.
  2. Choose your poaching liquid: water, light broth, or milk. Pour enough into a wide pan to come about halfway up the fillets.
  3. Add gentle flavour to the liquid (optional): a pinch of salt, a few peppercorns, a bay leaf, lemon slices, or fresh herbs.
  4. Heat the liquid over medium heat until it reaches a gentle simmer. Do not let it boil.
  5. Lower the heat to maintain a very gentle simmer. Slide the haddock into the pan in a single layer.
  6. Poach until opaque and flaky: thin fillets 5–6 minutes, medium 6–8 minutes, thick 8–10 minutes.
  7. Check doneness: the fish should flake easily. Target internal temperature is 125–130°F in the thickest part.
  8. Remove the fish carefully with a wide spatula. Let it rest 1–2 minutes, then finish with lemon juice, herbs, or a small pat of butter if you like.

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