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| 1. Season the fish cut . |
| 2. Heat the bouillon to simmering point and carefully place the fish cuts in the bouillon. |
| 3. Cook for approximately 5-7 minutes, or until cooked (depending on the size of the portions). |
| 4. Drain off the court-bouillon and remove the bone from the fish with a small knife or needle if it is a round fish. For flat fish, the bone is left in the fish to prevent the shape of the tronçon being disturbed. |
| 5. Place onto the service dish and decorate as per recipe instructions. |
| 6. Hot deep poached or boiled fish are served with a garnish of barrel shaped, hot, plain boiled potatoes, persil en branche and a lemon wedge, neatly trimmed and de-pipped/de-pithed. A variety of hot and cold sauces can be served with boiled fish. |
| 7. Fish cooked in this way is far healthier than those methods which employ fat in their cooking process. |
