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POACHING (3 of 9)
 Hospitality and Catering
COOKING METHODS
Ingredients
The general ingredients for poaching fish are:
500 mls of fish veloute
200 mls of double cream
200 mls of dry white wine
100 grms of butter
25 grms of chopped shallots
few drops of lemon juice
fish stock (to adjust sauce consistency)
poached fish
General Points Types of Fish Cooking Methods Finishing