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Mar 24, 2011 03:52 AM

Help me use up my poaching liquid

We had a lovely smoked haddock for dinner last night, poached in milk, with a side of oyster mushrooms, chipped jerusalem artichoke and spring greens. Now, I have a litre of milk flavoured with haddock, bay leaves and peppercorns in the fridge.

We are only two people, with a microscopic freezer, so though I had considered making bechamel for a lasagne or gratin, it's not going to use up the whole amount. I'm reluctant to throw it away. Any suggestions for how I can best use it up would be much appreciated.

Another idea I had was to cook rice in some of it, and top with simple sauteed greens. Ever tried cooking rice in milk?

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  1. yes, you can do that or many other grains, steel cut oats is especially good.

    1 Reply
    1. re: magiesmom

      Interesting, I hadn't thought of savoury steel cut oats, of which I have far more than I know what to do with. What do you normally serve them with? Just treat it as a grain/ carb base, or bake it up in a casserole in some way?

    2. Seafood chowder immediately comes to mind.

      3 Replies
      1. re: ipsedixit

        If you're thinking of cooking rice in the milk, maybe a kedgeree?

        1. re: ipsedixit

          Chowder sounds perfect. Any recipes you can recommend? It's not something I've ever made (or had a good version of, I suspect)

          1. re: tavegyl

            Get some pork rump or bacon and render it down (or just use evoo), then sautee some diced onions, carrots and celery, until tender. Then add your poaching liquid and bring to a boil and add some cubed potatoes and corn, simmer for 30 minutes until potatoes are fork tender.

            Now season your seafood with some salt and cayenne pepper. I recommend some shrimp, scallops and firm white fish (e.g. haddock, halibut), or maybe even some lobster or crab. Your choice, up to you.

            Add the seafood to the broth and simmer for 5 minutes. Serve garnished with some garlic croutons (optional).


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