Poached Fish
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
such as salmon, bass or snapper skinned |
*
|
| 1 | teaspoon |
vegetable oil
or butter |
|
| 2-3 | cups |
bouillon
strained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
such as salmon, bass or snapper skinned |
*
|
| 5 | ml |
vegetable oil
or butter |
|
|
bouillon
strained |
* |
Directions
Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers.
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.
Bring court bouillon to a simmer. Gently pour bouillon over the fish, covering completely.
Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes.
Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness.
Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center.
Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
