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Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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This technique suits steaks, fillets, and small whole fish that are scaled and gutted.

Lower the fish into a pan of simmering court bouillon. Bring back to a simmer and cover. Poach, allowing 5-10 minutes for fillets and 10-15 minutes for steaks, until opaque throughout.

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