Great poached seafood starts with freshness, so make sure you get the best available product at your market. Poach fish in the oven - called "dry poaching" - by placing it in liquid that doesn't cover it completely and then covering the fish with parchment paper. A special dry-poaching pan or a smaller pan with two-inch sides is essential to this method. For poaching shrimp, use the traditional "wet" method. Consider leaving the shell on for additional flavor. To prevent over-cooking, drop the shrimp into the boiling liquid then remove from the heat immediately. Once cooked - look for pink-orange flesh - remove and plunge into a bowl of cool water immediately. After that, peel, de-vein and enjoy.
Ariane is the chef/owner of CulinAriane, a four-star restaurant located in Montclair, N.J. She was inspired to cook at a young age by her grandmothers. After graduating from the Culinary Institute of America, she worked at some of the best restaurants in the country before she and her husband, Michael, opened CulinAriane. While much of her time is spent at her restaurant, she loves spending time with her daughters, especially at the beach. She also enjoys entertaining for family and friends. Her strong belief is that anything can be fixed and to keep smiling.