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.
Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...
* Use fresh fish, it is easier to work with than frozen fish.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
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