White Fish, Salmon, Pike, Sea Bass, Red Snapper or Striped Bass all make delicious poached fish. A whole fish makes a festive dish, but fish steaks and fillets may also be used.

WHITE WINE COURT BOUILLON

Ingredients:
4-5 lbs. fish
2 qts. water
2 c. dry white wine
1/2 c. chopped celery
1/4 c. chopped carrots
2-3 sprigs parsley
1 lemon peel strip
1 clove garlic
1 onion, stuck with 2 cloves
1 Tbsp. salt
1 bay leaf

Put wine and water in the fish poacher. Temporarily immerse fish in liquid to make sure liquid completely covers fish. If more liquid is needed, increase wine and water in equal proportions. Remove fish from liquid. Add remaining ingredients, except fish. Place the fish poacher on stovetop over two elements and bring liquid to a boil. Reduce heat and simmer for 15 minutes. Measure depth of fish at thickest part of body and cook exactly 10 min. per inch. Carefully lower fish into simmering bouillon. Cover quickly and bring liquid back to a simmer. After liquid has returned to simmer, start timing. Do not allow bouillon to boil while fish is immersed as this may cause fish to be tough and break apart. When cooked, remove fish from liquid and drain immediately. Carefully slide fish off the poaching rack onto a warm serving platter.