Shallow-Poached Walleye with White Wine–Shallot Sauce

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  • Serves


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By Michael Ruhlman

Published 2011

  • About

Shallow poaching means poaching fish in just a little liquid, so that it’s not submerged. This recipe and technique can be used with any fish, but it’s best with dense fish that have tightly bundled muscles, such as walleye, grouper, snapper, or halibut, which will retain some bite when cooked.

This is a healthful way to prepare fish, a way to cook it just right, then make a quick sauce in the pan with the liquid that the fish has flavored. Serve the fish and sauce with