Poached recipes (58)

We have poached fish, poached egg and poached fruit recipes, and much more.

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Fish Stew with Tomatoes, White Wine and Parsley

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Recipe By: AMANDA1432

A French recipe with a few simple ingredients and a sophisticated flavour. Lots of fresh parsley gives this soup a fresh taste. Extremely low in fat!

Lemon Grass and Citrus Poached Salmon

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Recipe By: Chef Dave

This is a light, delicate dish with subtle lemon and citrus flavours. Nice for a dinner party!

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Poached Tuna Steaks with Kumquats

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Recipe By: MOTTS

Fresh tuna steaks are poached in an aromatic, freshly flavoured stock. Serve with couscous.

Quick Poached Salmon with Yoghurt-Dill Sauce

Reviews(3)

Recipe By: Karena

This is an easy, elegant salmon dish with a yoghurt-dill sauce. It doesn't get much easier. I like it best on summer evenings. Fresh steamed asparagus or green beans go well with this.

Salmon Poached in White Wine

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Recipe By: GINGER P

Salmon is poached with onions, carrots, celery and wine. The muslin prevents it from over-cooking. Fresh steamed asparagus and hollandaise sauce make the perfect accompaniments to this dish.

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Poached salmon steaks with horseradish and chive sauce

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Recipe By: Rachel Warren Chadd

Salmon is an excellent source of protein and by poaching, it is also low in fat.

Summer salmon and asparagus

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Recipe By: Azmina Govindji

Fresh young vegetables and succulent salmon make this an excellent speedy dish to prepare for special occasions, especially when home-grown asparagus is in season. Tiny leeks, tender asparagus and sugarsnap peas all cook quickly and look superb. Serve with boiled new potatoes for a memorable meal.

Mexican tostadas

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Recipe By: Azmina Govindji

Tostadas comes from the Spanish word for toasted – in Mexico it refers to flat, crisply toasted corn tortillas, topped with all sorts of savoury things. Chicken with beans and salad is a favourite. A base layer of a thick mixture – often refried beans, but here a spicy pepper and tomato mixture – keeps everything together.

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Chicken and sweet potatoes

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Recipe By: Azmina Govindji

This salad is a riot of tastes, perfect when you are craving wholesome yet interesting food. Slices of chicken and sweet potatoes are served on a bed of leafy greens and vegetables, with a chunky pineapple salsa to spoon over.

Salmon with tarragon mayonnaise

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Recipe By: Azmina Govindji

Salmon is readily available all year round and is keenly priced, making it an affordable treat. This dish can be served warm or cold, with a green leaf salad tossed with mange-tout or green beans, and some crusty bread.

Haddock with parsley sauce

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Recipe By: Azmina Govindji

When made with the freshest fish and parsley, this simple supper dish is a real winner. Served with mashed potatoes mixed with leeks and courgettes and a salad, it is a satisfying meal that all the family will enjoy.

Seafood with watercress dressing

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Recipe By: Azmina Govindji

Scallops and strips of salmon fillet are briefly poached in a little wine and stock, then lifted onto a colourful crunchy salad. The poaching liquid provides the base for a creamy dressing. Serve with crusty bread.

Eggs Benedict

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Recipe By: Norma MacMillan

Created in the 1920s at Delmonico's restaurant in New York City, this dish traditionally uses ham or bacon and a rich butter sauce. Here, a lower-fat yogurt and chive hollandaise contrasts with the richness of poached eggs and lean Parma ham, to make a lighter, but equally special version.

Quail's eggs with asparagus and Parmesan shavings

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Recipe By: Norma MacMillan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail's eggs, then finished with Parmesan shavings and a salad of lamb's lettuce and crunchy chicory. Accompany with slices of crisp baguette for an easy lunch.

Eggs florentine

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Recipe By: Norma MacMillan

The term ‘florentine’ in a recipe title indicates that the dish uses spinach – in this case, poached eggs on a bed of spinach and leeks, coated with a cheese sauce. This updated version of the classic eggs florentine uses a lighter sauce thickened with cornflour rather than a butter and flour roux. Serve for supper with wholemeal toast.

Pistachio floating islands

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Recipe By: Norma MacMillan

In this version of the classic French pudding, îles flottantes, fluffy poached meringues studded with pistachio nuts float on a creamy vanilla custard. A flourish of fresh blueberry coulis is the finishing touch.

Salmon and watercress pots

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Recipe By: Norma MacMillan

This fresh salmon pâté is simple and quick to make. Served with a refreshing watercress salad and crisp Melba toasts or thinly sliced rye bread, it is an excellent starter before a vegetable or grain-based dish.

Trio of warm seafood salad

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Recipe By: Norma MacMillan

Many different fish work well in this salad, so you can see what is the freshest at the fishmonger and make up your own mixture. Choose firm-fleshed white or oily fish and some shellfish. Serve with crusty bread.

Smoked haddock kedgeree

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Recipe By: Norma MacMillan

Kedgeree, a traditional Anglo-Indian dish of rice and smoked fish, is perfect for brunch, lunch or a light supper. It is also tasty cool as a salad. Serve with seeded wholegrain bread or warm naan bread.

Salmon koulibiac

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Recipe By: Norma MacMillan

A traditional fish dish from Russia, this is made with poached salmon, rice and mushrooms. The updated version here uses crisp filo rather than the usual puff pastry. As all the preparation can be done ahead of time, a koulibiac is an ideal dinner party dish. All it needs with it are some colourful steamed vegetables.

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