To poach a whole fish (which means simmering gently in liquid until done) it is best to use a liquid—almost always water or water and wine—seasoned with vegetables and herbs. This liquid is called a court bouillon. After the court bouillon is prepared, it is best to let it cool before adding the fish. The fish is then added, brought to a boil, and simmered for 10 to 15 minutes for a whole, cleaned
Leftover fish cooked in this manner may be mixed with mayonnaise for a salad.
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