Poissons Pochés

To poach means to cook in liquid just below the boiling point—a condition we also refer to as a simmer. See Poaching Liquids Chart.

Whole fish are usually poached in a court bouillon acidulated with vinegar or wine. The vinegar-flavored liquid is never used to make the sauce. Poached whole fish are normally sauced with one of the recipes from the Hollandaise or Velouté Vin Blanc families.

Fish steaks are poached in either wine or milk court bouillon. White-fleshed fish become pure white when cooked in milk. Pink-fleshed fish steaks turn a pearly-orange when cooked in wine court bouillon. Milk and wine court bouillons may be used as the liquid of the sauce.