Poaching
This method consists in cooking a fillet or steak in a simmering
cooking liquid, meaning a liquid that is kept just below the
boiling point, to preserve the delicate flesh.
Poaching ensures the regular penetration of liquid into the flesh of the fish. The fish cooks progressively so that it is less likely to fall apart or dry out. For more flavour, poach fish in court-bouillon, fish stock, white or red wine, adding flavourful vegetables or fresh herbs.
• Bring liquid, court-bouillon or fish stock to a boil. Make sure there is enough liquid to cover the fish completely.
• Drop the fish into the hot cooking liquid.
• Bring the liquid to simmer, NEVER to boiling.
• Set timer or start calculating cooking time from this point.
• Cover and poach at very low heat.
Poaching ensures the regular penetration of liquid into the flesh of the fish. The fish cooks progressively so that it is less likely to fall apart or dry out. For more flavour, poach fish in court-bouillon, fish stock, white or red wine, adding flavourful vegetables or fresh herbs.
• Bring liquid, court-bouillon or fish stock to a boil. Make sure there is enough liquid to cover the fish completely.
• Drop the fish into the hot cooking liquid.
• Bring the liquid to simmer, NEVER to boiling.
• Set timer or start calculating cooking time from this point.
• Cover and poach at very low heat.