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Fish can be poached in fish stock, dry vermouth or dry Chablis
(broth can also be used for a sauce).
Use a large pot, add the
stock or liquid and heat as necessary to maintain a slow simmer.
(Do not allow liquid to boil as it will break down the fish).
Cover pan while simmering and do
not turn the fish. Carefully
remove poached fish from the liquid when done and serve hot or
cold
with a sauce such as dill, cucumber, hollandaise, butter
and lemon, anchovy butter or caper butter.
A whole fish will require
15-20 minutes cooking time. A 1-inch thick fillet will poach in
about 10 minutes.
Fillet, Salmon or Trout, cut in serving size. Center fillets on
large piece of double foil, salt, pepper,
dot with butter. Add
wine. Fold both ends of foil together, then fold end upward, cook
in outdoor grill
indirect method about 35 to 40 minutes or preheated
oven at 375 degrees for about 25 to 30 minutes
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