Published 2014
The shallow-poaching method is used primarily for fish, but it is also sometimes used for chicken breasts. The procedure is based on one of the great dishes of classical cuisine: sole or other white fish poached in fumet and white wine. If well prepared, it can be one of the most exquisite dishes on the menu.
This method of preparation is best for lean, delicate white fish, such as sole, halibut, turbot, haddock, cod, pike, and perch. It is also used for salmon and trout. The fish is always served with a sauce made from the cuisson—that is, the poaching liquid.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement