Poaching is cooking in a liquid at very low heat. Fillets and other small portions are sometimes cooked in a small amount of liquid, usually fish fumet and/or wine, and served with a sauce made of the poaching liquid.This procedure is called shallow poaching, because the item is only partially submerged in the liquid.Whole fish and thick steaks may be cooked completely submerged in a seasoned liquid called court bouillon.The liquid is not used to make a sauce, and the fish may be served hot or cold. This procedure is called the submersion method. Because these are two distinct procedures, we discuss them separately.
The two methods are illustrated in their most basic form in the recipes on pages 485 and 486. In addition, this section contains recipes using a variety of techniques for preparing fish dishes by cooking in flavorful liquids.
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