Classic Whole Poached Fish

Fish Tales Gourmet Seafood Market

Whole scaled and cleaned fish. Allow ¾ to 1 lb per person

Cook Time 10

Fish Poacher If you do not have a fish poacher you can improvise by using a roasting pan deep enough to allow the fish to lie flat and to be covered completely with the poaching liquid.
Cheesecloth Cheesecloth can be used to wrap the fish and help lower and raise the fish from the liquid.

seasoning (your choice) green onion, fresh dill, whole peppercorns, whole allspice, bayleaf, salt, lemon slices, white wine.
water
white wine (optional)

Place pan on stove top.
Wrap fish in cheesecloth and place in pan.
Add enough water (and some white wine if you wish) to cover fish completely.
Sprinkle some of the above spices and herbs into the poaching liquid.
On medium to high heat, bring to a simmer.
Reduce heat, cover and gently simmer 8 to 10 minutes for each inch of thickness of fish.
Lift fish out of pan and place on platter, unwrapping the cheesecloth.
Peel off skin and remove fins if desired.
To serve, cut to bone and slide spatula to lift off serving.
Serve hot or cold with horseradish sauce, or mustard dill. Capers optional.