I poached tilapia today in white wine with star anise, scallion whites, fresh thyme and shallots cut into fine rings. I had meant to use salmon, but didn't realise until my poaching liquid was on the stove that I had forgotten to thaw it. So I used tilapia instead. It turned out soft and flavourful, but I would love some sort of a sauce to go on top of it next time. What sort of sauces go well with poached fish? I tried doing a butter with fresh thyme. It was good but not great. I used whole butter, and as the butter melted over medium-low heat, the impurities came to the surface and ended up on my fish, which spoiled its look.
I know people start by poaching eggs, but I really didn't want poached eggs for dinner. I will try poaching eggs for breakfast over the weekend.