Techniques
Deep-poaching fish
Chef Steve Walpole uses court bouillon to get the best results from deep-poaching fish.
What's the difference between 'deep-poaching' and any other type of poaching?
Deep-poaching is suitable for larger cuts of meat, poultry and fish, and dishes are usually cooked on the stove top.
The ingredients are submerged in the liquid, and once cooked, can be used as garnish. The poaching liquid isn't usually used to make a sauce though.
Deep-poaching is suitable for larger cuts of meat, poultry and fish, and dishes are usually cooked on the stove top.
The ingredients are submerged in the liquid, and once cooked, can be used as garnish. The poaching liquid isn't usually used to make a sauce though.
