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Chapter 35 Bonus Video Clip: Deep Poaching Fish

Chef Koetke: Since most fish and shellfish are naturally tender, the role of liquids used in moist-cooking methods is to flavor the fish rather than tenderize it. Poaching is cooking in a flavored liquid with gentle heat. This method is ideal for preserving the delicate texture of many types of fish and seafood during cooking. In this segment, you're going to learn how to deep poach fish.

Deep poaching is cooking at a temperature below a simmer with the product fully submerged in a flavorful liquid. It's ideal for large, whole dressed fish or larger pieces of fish or fish fillets. The gentle cooking temperature keeps the fish from falling apart, preserves its natural shape, and yields a moist finished product. A variety of liquids can be used for poaching, but the classical choice is a court bouillon. "Court bouillon" means "short broth." It is water flavored with aromatic vegetables, seasoning, and an acidic ingredient such as wine, vinegar, lemon juice, or milk.

We'll start by making a court bouillon following the recipe included in the supporting materials for The Culinary Professional. Here's our mise en place:

1 gallon or 3.8 liters water

8 fluid ounces or 240 milliliters vinegar

2 ounces or 60 grams salt

2 pounds or 0.9 kilograms mirepoix

1 each sachet

Combine all ingredients and simmer for 1 hour. Strain and cool the bouillon. Place the fish to be poached in a suitably sized pan and cover it with the cool court bouillon.

Place the pan on the range and heat the liquid until small bubbles begin to break the surface. The proper cooking temperature for the liquid should be between 160 and 180 degrees Fahrenheit or 71 to 82 degrees Celsius. Use a thermometer to check the temperature although with practice, you will learn to recognize this by sight. Allow the fish to poach. Make sure you don't let the liquid simmer or boil.

Some chefs find that placing the uncovered pan in a 350 degrees Fahrenheit or 176 degrees Celsius oven is a good way to maintain the proper poaching temperature. Test the doneness of the fish by checking the texture of the flesh near the center of the piece. For larger pieces, doneness can also be tested with a thermometer. Fish are fully cooked when the internal temperature is 145 degrees Fahrenheit or 63 degrees Celsius.

Deep poaching assures that the fish cooks evenly and will not dry out during the cooking process. A flavorful cooking liquid like court bouillon adds flavor to the finished dish.

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