Poached Whole Fish

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (3–4 pound) lake trout, pike, salmon, snapper, or whitefish
  • Plain court bouillon


  1. 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