How To Poach Fish

1. 1

   Skillet or elecric frying pan. Add mixed pickling spices, bay leaves and lemon slices. Bring to a boil over high heat and cook for 5 min.

2. 2

   Rinse the fish fillet (skin on or off) under cold water. Place fish flat,

3. 3

   Skin side down, in the boiling stock. Be sure liquid just barely covers the fillet. Add more hot water if necessary. Reduce the heat to med.

4. 4

   Avoid a rolling boil now or the fish will overcook and break apart. Fish should just barely simmer, with no bubbles, for 10 - 15 min, depending on the thickness.

5. 5

   Remove skillet from heat and promptly lift fillet from hot liquid, using a

6. 6

   Large spatula (with holes) or two smaller spatulas. Do not allow fish to sit in hot liquid and overcook.

7. 7

   Serve poached fish fillet hot, right out of the poaching bouillon. Or chill them for a next-day lucheon buffet. Quickly wrap freshly poached fillets in sheets of plastic wrap and then in aluminum foil. Allow to cool onthe counter for 10 min, then place inthe refrigerator and chill up to 24 hrs. Remove from refrigerator 20 min before serving and garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.