Poaching is one of the easiest, no-fuss methods for cooking fish, and it requires no added fat. The poaching liquid used for Pan-Poached Salmon works equally well for other types of fish. Thin fillets, such as sole or flounder, are great for poaching because they're done in a matter of minutes.
You can vary the poaching liquid if you like. Use white wine or orange juice in place of vegetable bouillon, or spike the bouillon or other liquid with some liqueur or soy sauce. Sprinkle in you favorite fresh herbs. For a traditional French court bouillon, cooks make a flavorful poaching borth by simmering aromatic ingredients such as chopped onion and julienned celery and carrots in water to infuse it with flavor before adding the fish.
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