Wayne Gisslen

Poached Whole Fish

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Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
5 lb

Method

  1. Place the clean dressed or drawn fish on the lightly oiled rack of a fish poacher. If a rack is unavailable, wrap the fish in cheesecloth or tie it loosely on a board so it can be lifted out when cooked.
  2. Place the fish in the poaching pan and pour in enough court bouillon to cover the fish completely.
  3. Set the pan over moderately low heat and slowly br

Per serving: Calories, 220; Protein, 47 g; Fat, 2 g (9% cal.); Cholesterol, 140 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 320 mg.