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French Recipe

Appetizer

16 to 20
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Short Description

OACHING, OR VERY GENTLY BOILING, fish in water to cover is traditionally reserved for whole fish, usually a rather large fish, such as a whole salmon or sea bass. It makes an elegant presentation for a dinner party or wedding feast. The technique requires not only a large fish but a large kettle in which to cook it. A fish-poaching kettle is a long, oval, deep pan. Old-fashioned French poaching pans come with a rack inside, very convenient for lifting the whole fish out once it is cooked. If your fish kettle lacks a rack, use a double layer of cheesecloth instead. Set in the middle of the cheesecloth, the fish can be lowered into the simmering liquid and retrieved when it has finished cooking.


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