Madeleine Kamman

The Poaching Liquids

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top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

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The best combination is half dry white wine and half fish fumet or fumet substitute. Remember always that the substitute never yields either as good a taste or texture as fish fumet.

Do not poach in pure wine or the fish will acquire the unpleasant taste of raw alcohol. If more than A cup of wine is used in a recipe, reduce the wine at least by half before using it to evaporate its alcohol.

© 1997 Madeleine Kamman estate Neil Kamman. All rights reserved.