Shallow Poaching

This technique calls for a small amount of liquid that does not cover the item resulting in food cooked by both steam and liquid. Often the liquid is used in the preparations of the sauce-cuisson as there is a significant amount of flavor transferred between the food and the liquid. Poaching may be done on the range or in the oven with a false lid. This technique is recommended for the codfish fillets used for the Cod Cakes.

Procedure:

1.   Butter a shallow pan

2.   Add shallots

3.   Season the product

4.   Add liquid

5.   Bring to a simmer, cover and place in the oven

6.   Poach for the appropriate amount of time: 4 – 6 minutes for thin times; 6 – 8 minutes for ¾” items; 8 – 10 minutes or longer for thicker items

7.   Remove item from oven, reserve liquid if making a sauce.