SHOPPING LIST: Cooking Skills: Fish and Shellfish 1, Chapter 4 (Poaching and Steaming)

Undyed smoked haddock fillets, salmon fillets, white fish fillets (cod or sea bass), whole milk, bay leaves, black peppercorns, lemons, natural yogurt, fresh dill, fresh ginger, spring onions, soy sauce, toasted sesame oil, rapeseed oil, basmati rice, mild curry powder, onions, peas, eggs, butter, parsley and a wide pan with a lid.

Smoked haddock poached in milk (2 portions)
[ ] 2 undyed smoked haddock fillets (about 150 g each)
[ ] 300 ml whole milk
[ ] 1 bay leaf
[ ] 4 black peppercorns
[ ] 2 eggs, poached (optional)
[ ] 1 tbsp chopped parsley

Poached salmon with a dill yogurt sauce (4 portions)
[ ] 4 salmon fillets (about 150 g each)
[ ] 750 ml water
[ ] 1 lemon, sliced
[ ] 2 bay leaves
[ ] 6 black peppercorns
[ ] 1 tsp salt
[ ] 150 g natural yogurt
[ ] 2 tbsp chopped fresh dill
[ ] 1 tsp lemon juice

Ginger and spring onion steamed fish (2 portions)
[ ] 2 white fish fillets (cod or sea bass), about 150 g each
[ ] 1 tbsp grated fresh ginger
[ ] 3 spring onions, finely sliced
[ ] 2 tbsp soy sauce
[ ] 1 tsp toasted sesame oil
[ ] 2 tbsp rapeseed or sunflower oil

Kedgeree (4 portions)
[ ] 400 g undyed smoked haddock fillets
[ ] 500 ml water
[ ] 1 bay leaf
[ ] 30 g butter
[ ] 1 onion, finely chopped
[ ] 2 tsp mild curry powder
[ ] 200 g basmati rice, rinsed
[ ] 100 g frozen peas
[ ] 3 hard-boiled eggs, quartered
[ ] 2 tbsp chopped parsley
[ ] 1 lemon, in wedges

For the experiments
[ ] Extra milk
[ ] A cooking thermometer (optional)
[ ] Extra eggs