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Poaching Black Cod

Pocher la morue charbonnière

By:Larry's Catch 4.1(2 reviews)

Apprenez à pocher délicatement la morue charbonnière (sablefish) pour une texture soyeuse, une tendreté beurrée et une saveur délicate en utilisant une cuisson précise à basse température.

TIME
TIME
11 min
SERVINGS
SERVINGS
2 personnes
DIFFICULTY
DIFFICULTY
Intermédiaire
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Ingredients & Materials

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  • Cabillaud noir sauvage (Poisson-sabre)
  • Eau, bouillon de fruits de mer ou bouillon léger (pour le liquide de pochage)
  • Sel de mer
  • Poivre noir fraîchement moulu
  • Facultatif : tranches de citron
  • Facultatif : herbes fraîches (aneth, persil ou thym)
  • Casserole large ou poêle peu profonde
  • Spatule à fentes ou spatule à poisson
  • Essuie-tout

Instructions

  1. Pat black cod fillets completely dry with paper towels.
  2. Add water, seafood stock, or a light broth to a wide pan.
  3. Heat liquid gently until it reaches a low simmer (not boiling).
  4. Lightly season fillets with salt and fresh cracked pepper.
  5. Place black cod into the liquid in a single layer.
  6. Poach gently for 8–10 minutes depending on thickness (about 8–10 minutes per inch guideline).
  7. Check for doneness — fish should be soft, flaky, and buttery.
  8. Remove when internal temperature reaches 120–125°F (49–52°C).
  9. Rest briefly; residual heat will finish cooking.

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