The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.
I will give here some tips that would be helpful when you will be buying and cooking fish.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* If you use very fresh fish, your recipe has more chance of being a great success.
* Make sure that the fish is well coated in batter.
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