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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
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.
ยฉ 1996 All rights reserved. Published by Le Cordon Bleu.
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