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

  • About

Ingredients

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

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