removed from their surfaces during frying to produce a crisp crust And the minimal mixing means an uneven batter consistency and therefore an uneven, lacy coating on the fish, rather than a monolithic sheet Simmering, Poaching, Stewing Immersing fish in hot liquid is a simple, flexible method that offers the cook unmatched control over the heating The liquid can be very hot for cooking thin pieces in a matter of seconds, moderately hot for thicker pieces, or start out cold for gently cooking a whole fish through; it can be flavored in many different ways; and it can be turned into a sauce When a fish or shellfish is served in a generous quantity of its cooking liquid, however supplemented with other ingredients, the French fittingly call it a preparation à la nage, or “aswim.” The Cooking Liquids Because fish don’t require prolonged cooking, there’s little time for fish and cooking liquid to exchange flavors and mellow together Cooking liquids for fish are therefore either fairly neutral and discarded — salted water, or a mixture of water and milk — or are prepared ahead of time to develop their flavor In the French tradition, there are two classic liquids for poaching fish: a tart, light infusion of vegetables and herbs, and a richer stock made from fish and vegetables Court bouillon, or “briefly boiled liquid,” is a mixture of water, salt, wine or vinegar, and vegetable aromatics, cooked together for 30–60 minutes into a medium that will lightly flavor the fish The vegetables soften and release flavor more rapidly if the acid ingredient is added toward the end; black or white pepper is also added in the last 10 minutes to avoid overextraction of its bitter components A whole fish poached in court bouillon will contribute both flavor and gelatin to the liquid, which can then be boiled down to a succulent sauce, or else kept as a ...flavors and mellow together Cooking liquids for fish are therefore either fairly neutral and discarded — salted water, or a mixture of water and milk — or are prepared ahead of time to develop their... flavor In the French tradition, there are two classic liquids for poaching fish: a tart, light infusion of vegetables and herbs, and a richer stock made from fish and vegetables Court bouillon, or “briefly boiled liquid,”... Court bouillon, or “briefly boiled liquid,” is a mixture of water, salt, wine or vinegar, and vegetable aromatics, cooked together for 30–60 minutes into a medium that will lightly flavor the fish The vegetables soften and release flavor more rapidly if the acid