Advertisement
Poached Whole Fish
Preparation info
- Difficulty
Easy
Appears in
By Alma Lach
Published 1974
Ingredients
1 3–4 pound - Plain court bouillon
Method
- Prepare the court bouillon. Put the whole fish into cold prepared court bouillon. (Never put large whole fish into boiling liquid. It would sear the outside of the fish, overcook it, and not allow the tissues to swell as the fish cooks from the inside out.) Bring the fish and the liquid to a boil and then reduce to a simmer. Cook
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe