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MISCELLANEOUS COOKING METHODS


POACHED WHOLE FISH OR FILLETS

Fish can be poached in fish stock, dry vermouth or dry Chablis (broth can also be used for a sauce).
Use a large pot, add the stock or liquid and heat as necessary to maintain a slow simmer.
(Do not allow liquid to boil as it will break down the fish). Cover pan while simmering and do
not turn the fish. Carefully remove poached fish from the liquid when done and serve hot or cold
with a sauce such as dill, cucumber, hollandaise, butter and lemon, anchovy butter or caper butter.
A whole fish will require 15-20 minutes cooking time. A 1-inch thick fillet will poach in about 10 minutes.

STEAMED SALMON / WALLEYED PIKE / LAKE TROUT IN FOIL

½ cup dry white wine
Butter
Salt and fresh ground pepper to taste
1 tbsp. Lemon juice

Fillet, Salmon or Trout, cut in serving size. Center fillets on large piece of double foil, salt, pepper,
dot with butter. Add wine. Fold both ends of foil together, then fold end upward, cook in outdoor grill
indirect method about 35 to 40 minutes or preheated oven at 375 degrees for about 25 to 30 minutes

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