Poached Whole Fish

Portions: 10 Portion size: 4 oz (125 g) U.S. Metric Ingredients

or as needed or as needed

Drawn fish or

Dressed fish (1 large or 2 or more smaller fish; see note) Court bouillon, cold


Place the clean dressed or drawn fish on the lightly oiled rack of a fish poacher. If a rack is unavailable, wrap the fish in cheesecloth or tie it loosely on a board so that it can be lifted out when cooked.

Place the fish in the poaching pan and pour in enough cold court bouillon to cover the fish completely.

Set the pan over moderately low heat and slowly bring barely to a simmer.

Reduce heat to very low and cook the fish at below the simmering point until done. The fish will feel firm, not mushy, at its thickest part, and the backbone, as seen inside the cavity, will no longer be pink. Total cooking time will vary from 5 to 20 minutes, depending on the size of the fish and exact cooking temperature. In general, plan on about 8-10 minutes for every inch of thickness at the thickest point.

Suggested sauces: Hollandaise Mousseline Beurre noisette Herb vinaigrette

Per serving:

Calories, 220; Protein, 47 g; Fat, 2 g (9% cal.); Cholesterol, 140 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 320 mg.

Note: For attractive presentations, such as for buffet work, fish is often poached with the head on. Suggested fish for poaching whole: Haddock Red snapper Striped bass Cod Salmon Trout

5. For serving hot: Remove fish from liquid, drain well, and serve immediately with choice of sauce.

For serving cold: Add ice to the court bouillon to stop the cooking. Cool the fish rapidly in the liquid and refrigerate. Drain when chilled.

Poached Fish Steaks

Prepare as in basic recipe, except start with boiling court bouillon. Drain the cooked fish, remove skin and center bone, and serve immediately with selected sauce. Suggested fish steaks: cod, haddock, halibut, turbot, salmon.

"Boiled" Shellfish (Lobster, Crab, Shrimp)

Prepare as for fish steaks using salted water, court bouillon, or acidulated water (4 oz lemon juice and 1/2 oz salt per quart of water/125 mL lemon juice and 15 g salt per liter). Water may simmer when cooking shellfish.


Continue reading here: Sole Vin Blanc Poached Fillets of Sole in White Wine Sauce

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