Poached Fish Steaks

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • Milk court bouillon for 2 pounds halibut, turbot, and other white-fleshed fish
  • Wine court bouillion for


  1. Prepare the court bouillon for the particular type of fish.
  2. Add fish steaks to simmering liquid. Bring to a boil, then reduce the heat. Simmer 1-inch steaks about 8 minutes.
  3. Lift fish from poaching liquid with a wide