Poached Fish

Ingredients:

• Whole fish deboned and filletes    1
• Court bouillon                         700ml
• Lemon juice
• Buerre Blanc                           50ml

Method:

1. Place whole fillet in a pan with court bouillonat poaching temperature so that the fillet is completely covered.
2. Poach till cooked where the fish when gently pressed starts to flake apart.
3. Remove from the liquid with a long offset spatula and allow to drain.
4. Make Buerre Blance sauce.Garnish.