POACHING
Poaching fish is a quick, low fat method of cooking seafood and infusing flavour - particularly good for flat fillets.
Method
Place the fillets in a shallow pan and moisten with a little wine or fish stock, water will do if you don't have anything else. Cook in the least liquid possible - there should only be sufficient liquid to keep the fish from frying; the fillets will produce their own liquid during the cooking process.
Cook over a low heat for around 5 minutes and remove just before the fish is fully cooked - fish will always continue to cook a little on its own in residual heat.
Cooking Tips:
Reduce the cooking liquor and add flavours you enjoy; keep them subtle - you don't want to over power the delicate flavour of the fish.
Add a little butter, cream or olive oil to the liquor just before serving to enrich the sauce.
Knorr offer a liquid fish stock that is ideal for fish cookery if you have no fresh stock.
