Jeni Wright, Eric Treuille, Le Cordon Bleu

Shallow Poaching

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
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.

© 1996 All rights reserved. Published by Le Cordon Bleu.