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Poached Fish

Canadian.kitchen's picture
Ingredients
  Fillets/1 solid piece fish (salmon, halibut or cod) 2 Pound (Salmon, Halibut Or Cod)
  Boiling water 5 Cup (80 tbs)
  Vinegar 1 1⁄2 Cup (24 tbs)
  Sliced onion 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Stalk celery 1
  Bay leaf 1
  Peppercorns 3
Directions

Tie fillets in double thickness of clean cheesecloth.
Prepare court bouillon by boiling remaining ingredients 10 minutes.
Drop in fish, cover and, when liquid bubbles again, reduce heat to simmer.
Cook about 10 minutes per inch thickness.
Test fish for doneness; when it flakes easily with toothpick, remove it at once.
Double the time for unthawed frozen fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Boiled
Interest: 
Party
Servings: 
6

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