Hello - can anyone provide some tips on poaching fish (halibut) in olive oil? I've seen recipes from 5 minutes on the stove to 30 minutes in the oven. I think the oven method might be preferable, but am unsure about time/temperature. Thanks!
Former CHOW.com associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.