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POACHING (6 of 9)
 Hospitality and Catering
COOKING METHODS
Basic Poaching Method For Fish (2 of 2)
draining cooking liquor 8. Drain off the cooking liquor into a sauteuse.
9. Heat well and reduce the liquor to form a glace.
10. Add the veloute and cream and bring back to the boil.
11. Check the consistency and seasoning.
12. Pass through a chinois-fin.
poached fish with sauce 13. Sauce the base of the serving dish or plate
14 Dress the fish onto sauced hot plate/sole dish or flat
15. Pour over the hot fish sauce, garnish as appropriate
16. Serve checking that the edges of the dish are clean
General Points Types of Fish Cooking Methods Finishing