Simple Poached Fish
|Fish||1 Quart (Any Fish Suitable For Poaching Such As Carp, Cod, Eel, Haddock, Hake, Halibut, Mackerel, Salmon, Sea Bass, Shad, Sheepshead, Weakfish, Whitefish*)|
|Court bouillon||1 Cup (16 tbs) (Water Seasoned With 1/2 Teaspoon Salt And 1/2 Tablespoon Lemon Juice Or Vinegar For Each Quart)|
"Lean fish generally give best results for boiling since they do not fall apart as readily as fat fish. Whole fish, slices or fillets may be used.
1. Wrap the fish in cheesecloth or parchment paper, place in wire basket or place fish on plate and wrap both in cheesecloth.
2. Lower into boiling Court Bouillon or water.
3. Simmer, allowing 6 to 10 minutes per pound for whole fish, depending upon thickness; allow 10 to 20 minutes for slices or fillets.
4. Serve poached fish with any of sauces suggested for Baked Fish Fillets