150 Tarakihi Tauranga

Poached Fish-Basic Method, pages 50-51

Preparation info

  • Recipe to Produce


    • Difficulty


Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About


Method of Preparation

  1. Detach head and tail of whole fish and keep on one side.
  2. Remove skin and fillet fish.
  3. Make stock with center bones, adding water, bay leaf, onion, and parsley.
  4. Butter a shallow casserole dish.
  5. Measure Chinese gooseberries, peel, and slice.
  6. Measure butter, flour, milk, wine, and cheese.
  7. <