30 Poached Fish

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 4 portions U.S.A. Imperial Metric
Young scrod or North Sea cod 2 lb. 2 lb. 1 kilo
Stock cup 5 fl. oz. 140 milliliters
Milk cup 5 fl. oz. 140 milliliters
Butter 2 oz. 2 oz. 60 grams
Flour ½ cup oz. 70 grams
Milk—for sauce cup 10 fl. oz. 285 milliliters
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Salt To season To season To season
White peppercorns To season To season To season


Comment on Method

I think that the poaching method of cooking fish is excellent. It is a pity that it is so seldom used. So many varied flavors and garnishes can be added to the sauce, and the whole task, including the sauce, is over in 20 minutes. One word of warning. Some fish sauces that include white wine go gray when cooked in an aluminum pot. To be on the safe side use good Teflon.

Method of Preparation

  1. Brush the poaching dish with butter.
  2. Combine stock and milk for poaching liquid.
  3. Measure butter, flour, wine.