Alma Lach

Poached Fish Steaks

Preparation info

  • Difficulty

    Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

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

Method

  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 spatula to keep from breaking the steak. Blot on paper towels, then place on hot serving platter. Decorate with fancy-cut lemon halves and watercress. Select a positive sauce such as Choron from the Hollandaise family.

© 1974 Alma Lach estate. All rights reserved.