Shallow Poaching

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.