Olive Oil Poached Fish

[Shalmanese]

I didn't find any significant olive flavour to come out of the oil so I use extra-light olive oil now. After poaching, I bring the oil up to 150C/300F which should steralise it and then bottle it again and use it for dishes that need a subtle fish flavour. Why throw it out?

[davebrown]

Use the oil soon, to poach some potatoes, onions and red peppers: drain, use in a Spanish omlette with some of the left over salmon mixed in.

Green salad. Job done.

[k43]

But if olive oil leaves almost no flavor, why use it at all?

Wassa matta wit peanut or safflowah?

Edited May 24, 2006 by k43 (log)

[davebrown]

But if olive oil leaves almost no flavor, why use it at all? 

Wassa matta wit peanut or safflowah?

←

Who says it leaves no flavour? Lower temperatures mean greater oil absorbtion and I'd rather taste olive than grease.

[Raoul Duke]

I have an advantage, I produce EVOO from 400 Lucca and 800 Arbequina trees and freely use my oil for cooking, everything. I can attest to the fact that it does render flavor to the foods it is combined with, to a limit. Eggs, most fish, vegetables all gain from the oils with a strong peppery finish, milder fish does well with the lesser pungent oils. Your use is dependent on economics and/or availability.