*  Exported from  MasterCook  *

                               Poached Fish

Recipe By     : Too Hot Tamales Show #TH62, Oct 28, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Firm fleshed fish fillets
                        - such as salmon, bass, or
                        - snapper (6 oz ea) -- skinned
   1      ts            Oil or butter
   2      c             Court bouillon --
                        - up to 3 c, strained

Run fingers over fish fillets to feel for tiny bones; if there are
any, remove with needle-nose pliers or tweezers. Lightly oil or
butter the bottom of a deep skillet big enough to fit fish fillets in
a single layer and place fish thus in skillet. Bring court bouillon
to a simmer. Gently pour court bouillon over the fish, covering
completely. Turn heat on very low so that liquid steams but does not
quite simmer for 2 minutes. Turn off heat and let fish sit in liquid
an additional 5 minutes per inch of thickness. Start checking fish
for doneness: a thin knife inserted in thickest part of fillet should
meet with just slight resistance. Fish should still be slightly
translucent in center. Remove fish from skillet with slotted spatula,
blot the bottom lightly with a paper towel, and serve.

Yield: 4 Servings


                   - - - - - - - - - - - - - - - - - -