Braising

The essential difference between poaching and braising is the amount of liquid used. When fish is poached, it is completely submerged in hot liquid. When it is braised, the liquid should come only halfway up the sides of the whole fish or fish fillets. Typically, fish to be braised is placed in a flat container that fits its shape as closely as possible; oval-shaped fish pans work especially well for this. Liquid such as fish stock, court-bouillon, white or red wine, or shellfish cooking liquid is added and then brought to a simmer. As soon as the liquid is simmering, the fish is loosely covered with a sheet of aluminum foil or parchment paper and placed in a low oven. Once the fish is cooked, it should be quickly transferred to a plate or platter while a sauce is prepared with the braising liquid.