Poached Fish in Milk for a Delicate and Aromatic Result
Milk does a great job at reducing fish odors while cooking , but it’s also a great poaching liquid for sturdy fish like halibut, salmon or tuna.
According to Bon Appetit, milk’s high fat content (or, if you’re feeling richer, half and half) quickly draws out the flavor of whatever herbs or seasonings you use, making for an intensely flavorful, almost “chowder”. -like “piece of fish. Just make sure you use something that will withstand poaching, like the fish mentioned above, and avoid tender, super flaky fillets that tend to fall apart easily. (If you need recipe inspiration, check out this poached cod recipe from Bon Appetit .)
Boil in milk for the creamiest and most flavorful fish | Bon appetit