Name: Poached Fish Steaks
Cuisine: France
Ingredients: Milk court bouillon for 2 pounds halibut, turbot, and other white-fleshed fish; Wine court bouillion for 2 pounds salmon, snapper, swordfish, and other pinkish-fleshed fish

Prepare the court bouillon for the particular type of fish.

Add fish steaks to simmering liquid. Bring to a boil, then reduce the heat. Simmer 1-inch steaks about 8 minutes.

Lift fish from poaching liquid with a wide

Poached Fish Steaks

Ingredients

Method

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