Poaching in olive oil is the secret to sensational seafood

12/1/2011 | Chicago Sun-Times (free registration)

Chefs in Chicago recommend the simple but slow technique of poaching with olive oil when working with seafood. A consistent oven temperature and high-quality olive oil are the main keys. "It is a very delicate process. It brings the fish flavor forward, as well as the moisture -- the flavor gets brighter," said L20 chef Matthew Kirkley.

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