Poaching Fish

Cutlets or fillets should be poached in a court bouillon, then after poaching, use the liquid to make a delicate sauce; strain and reduce the liquid, then whisk in small pieces of unsalted butter for extra richness.

1. Place the fish in barely simmering, just trembling, liquid to cover in a shallow pan that holds the fish in a single layer. Cover and poach for 5–10 minutes, depending on the thickness of the fish.

   

2. When cooked, the fish will be opaque and the flesh will flake if tested with the tip of a knife. Drain well on kitchen paper. Keep covered and warm in a low oven while you make a sauce out of the poaching liquid.