Poached Fish

* Exported from MasterCook *

Poached Fish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 6 Ounce firm fleshed fish fillets
Such As Salmon, Bass Or Snapper -- Skinned
1 Teaspoon oil or butter
2 to3 cups court bouillon -- strained

Run fingers over fish fillets to feel for tiny bones; if there are any,
remove with needlenose pliers or tweezers. Lightly oil or butter the bottom
of a deep skillet big enough to fit fish fillets in a single layer and place
fish thus in skillet. Bring court bouillon to a simmer. Gently pour court
bouillon over the fish, covering completely. Turn heat on very low so that
liquid steams but does not quite simmer for 2 minutes. Turn off heat and let
fish sit in liquid an additional 5 minutes per inch of thickness. Start
checking fish for doneness: a thin knife inserted in thickest part of fillet
should meet with just slight resistance. Fish should still be slightly
translucent in center. Remove fish from skillet with slotted spatula, blot
the bottom lightly with a paper towel, and serve.
Yield: 4 servings
10/28/96 show


- - - - - - - - - - - - - - - - - -