Poached Fish

1. 1

   Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers.

2. 2

   Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet.

3. 3

   Bring court bouillon to a simmer.

4. 4

   Gently pour bouillon over the fish, covering completely.

5. 5

   Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes.

6. 6

   Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness.

7. 7

   Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance.

8. 8

   Fish should still be slightly translucent in center.

9. 9

   Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.