Recipe: Poached Fish

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  • 3-4 firm white fish fillets - e.g. gurnard, tarakihi, snapper
  • 1 cup milk
  • 1 tablespoon butter
  • 1 tablespoon Edmonds plain baking flour
  • tablespoon chopped parsley
  • 1/2 teaspoon salt
  • white pepper


  • Wipe fish.
  • Place in a large frying pan with lid.
  • Add milk.
  • Cover and bring to the boil.
  • Reduce heat and simmer gently for 15 minutes or until fish flakes easily.
  • Carefully lift fish from pan and keep warm.
  • Pour poaching milk from pan into jug.
  • Add butter to pan and melt.
  • Stir in flour and cook until frothy.
  • Gradually add poaching milk, stirring constantly until mixture boils and thickens.
  • Add parsley.
  • Season with salt and pepper to taste.
  • Pour sauce over fish.


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