Poaching, Stewing and Braising

Poaching is cooking in liquid at very low heat. It is a good method for cooking whole fish like salmon and ocean trout. Although poaching can be done in a liquid as simple as salted water, it is more than likely to be in a court bouillon, which is water flavoured with aromatic vegetables, herbs and wine. The most important thing to remember is that poaching must occur at low temperatures, so make sure you have a thermometer that will measure between 60 and 70°C (140 and 158°F). You must also cook the liquid first to make sure it is full of flavour before you add your fish or shellfish. The best thing about this method of cooking is that the fish will be delicate and moist when done; this is all achieved through strict temperature control. Poached fish or shellfish will nearly always be served with a separate sauce.