Poached Fish

Rules vary depending on the lawmakers; some claim that only fresh-water fish should be treated in court bouillon, salt-water fish being poached in salt water; furthermore, different court bouillons are often recommended for different fish. As far as I’m concerned, fresh fish of any sort is good poached in salt water; it is better if a bay leaf and a branch of thyme are added; and it is best if treated in a wine court bouillon, the specific proportions of the ingredients not being important.