poachedFish can be poached in fish stock, dry
vermouth or dry chablis (broth can also
be used for a sauce.) Use a large pot,
add stock or liquid and heat as necessary
to maintain a slow simmer. (Do not
allow liquid to boil as it will break down
the fish.) Cover pan while simmering
and do not turn the fish. Carefully
remove poached fish from the liquid
when done and serve hot or cold with a
sauce such as dill, cucumber, hollandaise,
butter and lemon, anchovy
butter or caper butter. A whole fish will
require 15-20 minutes cooking time. A
1-inch thick fillet will poach in about 10

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