209.Poached fish : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

Poaching is the best cooking method for most types of fish. Placed the cleaned fish in a pan or oven-proof dish that fits the fish closely. Cover with cold water, milk, fish stock or white wine. Bring the pan to a gentle boil, either in the oven or on the hob. Then reduced the heat to keep the temperature just at a simmer, not boiling.

Cooking time depends on thickness and is taken from the start of boiling.

Thin fillets, 8 - 12 minutes.

Small whole fish or thicker fillets, 15 - 20 minutes.

Whole large fish, 25 - 30 minutes.

Drain the fish before serving and use the liquid in the preparation of a sauce.