COOKING GUIDE

Oven poaching.

Place the fish in a buttered flameproof dish that is large enough to hold the pieces comfortably. Pour in enough liquid to cover two-thirds of the way un the side of the fish.

Add any flavorings called for in the recipe. Press a piece of buttered  greaseproof on top to keep in the moisture without sticking to the fish.

Set the dish on moderate heat and bring the liquid to just boil, then transfer dish to oven set at 350⁰F / 180⁰C / Gas 4. Poach until fish is just cooked. To test, with the tip of a sharp knife, make a small cut into the thickest part of the fish (ideally near a bone) - the flesh should appear slightly translucent.

To poach on top of the stove.

Put large whole fish on the rack in a fish kettle, or set on a piece of muslin that can be used like a hammock. Small whole fish, fillets, cutlets and steaks may be poached in a fish kettle on a rack, or set directly in a wide saucepan or frying pan.

Prepare the poaching liquid - either salted water, milk, wine, or stock - in the fish kettle or in a large casserole  or roasting tin. A wide saucepan or frying pan for fillets, cutlets or steaks can also do the trick. Set the rack in the kettle, or the muslin hammock in the casserole or tin. Add more liquid, if necessary, to cover the fish.

Cover the kettle or casserole and bring the liquid just to a boil. Reduce the heat and simmer very gently until fish is cooked.

A long rectangular fish kettle with perforated rack enables you to lift the fish out of the liquid after cooking. You could also use a large wire rack set in a deep tin.