Delicious Ways to Poach and Garnish a Fish

Poached fish is a light, delicious and healthy meal all year round.  These tips explain the poaching and garnishing process.

A court bouillon is a flavoured poaching liquid that's discarded after use. Follow these instructions for the best tasting poached fish.

• Ingredients (makes about 1.5 litres of bouillon)
• 2 carrots, finely chopped
• 1 large onion, finely chopped
• 2 sticks celery, finely chopped1 bay leaf
• 3 parsley stalks, chopped
• 2 sprigs thyme
• 1 bay leaf
• 30 ml lemon juice
• Long strip of lemon rind
• 250 ml dry white wine, dry cider or water
• 1.25 litres water
• 6 black peppercorns
• 7 ml salt
• Put all the ingredients in a large pot, bring to the boil, skim off any scum and simmer on a low heat for 15 minutes.
• Cool a little then strain.
• Pour it over the fish to be poached.
• Tie a whole fish in muslin before poaching, securing it at each end with string. Leave long enough ends on the string to lift out the bundle when the fish is cooked.

Poaching is the ideal cooking method if you want to serve fish hot or cold. You can prepare, garnish and refrigerate until its time to serve.

• Simmer the fish slowly in the court bouillon, either on the stove or in an oven set to 180°C (350°F).
• Allow eight to 10 minutes per 450 grams.
• Allow the fish to cool in the liquid, then lift out with fish slices and drain on kitchen paper to prevent it from "weeping" liquid on the plate.
• To serve, carefully scrape off the skin with a sharp knife. Stop at the gills so the head remains intact and just before the tail. (If you prefer, you can remove the head and tail).
• To garnish your fish, go for the traditional thinly-sliced cucumber. Be creative with how you place the cucumbers slices. You can cover the entire fish or surround it on the platter.
• Watercress and lemon are other good accompaniments. The bright colours create a fresh, appetising appearance.

The fish poaching and garnishing process takes a little bit of practice to master but once you’ve perfected this technique, you’ll have a useful cooking method under your belt for many happy occasions.

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