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Most types of fish are well suited to poaching, a gentle method of cooking that adds flavor, and keeps the fish moist. As you know, poaching is cooking in liquid at a very low heat. Fillets and other small portions are sometimes cooked in a small amount of fish fumet or wine. They are then served in a sauce made of the poaching liquid. For whole fish, a court bouillon is used. The head and bones of the whole fish contribute to the flavor of the poaching liquid. The acid in the court bouillon helps firm the flesh of the fish. Flavorings, such as anise and fennel, may be used to add complementary flavors to the fish and bouillon. Although court bouillon is the most common poaching liquid, fish may be poached in milk. Poaching in milk removes strong flavors from salted or smoked varieties. Fish which are to be poached are best gutted through the gills. This prevents the stomach vent from curling open during cooking. If the stomach has been split, the fish may be wrapped with cheesecloth to prevent curling. The vessel chosen for poaching will depend upon the fish being cooked. Small fish may be shallow-poached in any appropriately sized, heat proof dish. However, with larger fish a special fish poacher should be used. The best results are gained when fish are started in cold liquid. Starting the fish to poach in hot liquid can cause the skin to shrink and crack. Fish can be poached either on top of the stove or in the oven. Either way, proper timing of the item is important. For smaller fish, the cooking time begins as soon as the heat is turned on. The timing begins, for larger fish, as soon as the poaching liquid begins to bubble. After poaching, the fish should either be drained to avoid weeping on the plate, or served in an appropriate container to utilize the stock in presentation.Poached fish may be served hot or cold. Cold poached fish is often the basis for today's vinaigrette seafood salads. Fish salads with mayonnaise bases are also popular.
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