Poached Fish Cooking Times
An easy method for poaching a whole fish such as a salmon or trout given the correct equipment. You’ll need a pan big enough to accommodate the fish without touching the sides. A fish kettle (pictured) is perfect.
Place the fish in the pan.
Add cold water to cover the fish and add whatever stock ingredients you have to hand or prefer. Any of: Onion (quartered), parsley stalks, chopped carrots, bay leaves, celery, whole peppercorns. Don’t add salt.
Cover & place the pan and its contents over heat.
Bring to the boil then immediately remove from the heat.
Leave covered and allow to cool to almost cold - the fish will be cooked.
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