Poaching fish in stock seems to be so out of fashion that I cannot remember the last time I saw it on a menu, anywhere. It’s truly old-school, so simple, and the fish turns out succulent, sensuously soft and delicately flavoured by the aromatics in the court-bouillon.
puts it a “spiced aromatic liquor”, mostly used for poaching fish and crustacea, though other white meats such as chicken and veal can be poached in it too, as can vegetables or certain cuts of offal. “Spiced” isn’t really the best word for it, as it contains vegetables and herbs, the only spice being black peppercorns.
But you can adapt any or all of this to your own palate and imagination; it’s a poaching stock and will take on whatever flavour you put into it. . The sort of people that use temperature gadgets might like to know that fish is ready at an internal temperature of 140℃. I wouldn’t want to jab a thermometer into the delicate flesh of a fish and risk tearing it; and rupturing it is not what you want. So please tread carefully if doing so.
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