POACHED FISH

VW any people prefer fish which is poached or simmered gently in
water, court bouillon or milk. For ease in handling, season the
fish and wrap it in cheesecloth. Leave long ends on the cheese-
cloth to serve as handles when lifting the fish in or out of the
liquid. Allow 10 minutes cooking time per inch thickness for fresh
fish and about 20 minutes cooking time per inch thickness for
frozen fish.

Court Bouillon

\% cup vinegar 14 teaspoon peppercorns

1 tablespoon salt 1 bay leaf

1 stalk celery 1 teaspoon finely chopped

14 cup sliced onion parsley

\ cup sliced carrots 1 quart (5 cups) boiling water

14 teaspoon thyme

Combine ingredients in a saucepan. Cover and boil 10 minutes.
Use this liquid for poaching fish.

Makes about I quart.
Fish Poached in Milk

1 pound fillets 1g teaspoon pepper

14 teaspoon salt 1 teaspoon lemon juice

1 cup skim milk 2 tablespoons chopped green
2 tablespoons butter or other fat onions or chives

2 tablespoons flour

Cut fillets in serving-size portions. Simmer gently in salted milk
for 5 to 10 minutes, or until fish flakes easily when tested with a
fork. Remove from heat. Carefully transfer fish to heated platter.
Keep warm. Melt fat, blend in flour and pepper. Gradually add hot
milk and stir until thickened. Add lemon juice and 1 tablespoon
chopped green onion or chives. Pour sauce over fish. Sprinkle with
remaining chopped greens. Serve at once.

Makes 4 servings—approximately 190 calories per serving.

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