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