How to Poach Fish
Delicious, tender poached fish — served hot or cold.
This entails placing the fish in just enough liquid to cover it and gently heating, just below boiling point, until the fish is tender.
Whole fish, fillets or cutlets can be poached in water and/or wine, court bouillon, milk or beer.
If the fish is to be served cold, it may be left to cool in the poaching liquid to retain moisture and flavour.