shallow-poaching, fish



  • A method of cooking cuts of fish by placing presentation side up on sweated chopped onions or shallots in a pan, adding cooking liquor to half way up the fish, bringing to the boil, placing a cartouche over then placing the pan in the oven at 160°C to 180°C for 3 to 10 minutes. The fish is removed and kept warm while the cooking liquor is made into a sauce.