Poached Fish

Name: Poached Fish
Ingredients: 4 each fish fillets such as salmon, bass or snapper skinned; 1 teaspoon vegetable oil or butter; 2-3 cups bouillon strained

3 ingredients

9 steps

Ingredients

4 each fish fillets such as salmon, bass or snapper skinned
1 teaspoon vegetable oil or butter
2-3 cups bouillon strained

Directions

1

Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers.
2

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.
3

Bring court bouillon to a simmer.
4

Gently pour bouillon over the fish, covering completely.
5

Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes.
6

Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness.
7

Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance.
8

Fish should still be slightly translucent in center.
9

Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.