Keeping Poaching Simple

Why: This is a very classic, simple way to cook fish.

Best for: Almost any fish. Skate tastes surprisingly beautiful poached.

I use: A fish kettle for round fish or a large roasting pan for flat fish.

Cook: The temperature of the water is important. It should just murmur, with the gentlest of bubbles. You can also poach in a stock or wine, and milk is often used for smoked fish to mellow the smokiness.

How long: About 15-25 minutes for whole fish and 8-15 minutes for steaks.

Simplest meal: If you poach over water, it’s all about what you serve with the fish. Poached white fish can be a little bland so give it a helping hand with a mayonnaise, mustard, lemon and whipped cream sauce or a dressing of tomatoes with a hint of garlic and fresh herbs.