Poached Fish
| Yield: | 4 Servings |
| Categories: |
| 4 | 6 Ounce firm fleshed fish fillets Such As Salmon, Bass Or Snapper; Skinned | |
| 1 | ts | Oil or butter |
| 2 | To 3 cups court bouillon; strained |
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| Yield: | 4 Servings |
| Categories: |
| 4 | 6 Ounce firm fleshed fish fillets Such As Salmon, Bass Or Snapper; Skinned | |
| 1 | ts | Oil or butter |
| 2 | To 3 cups court bouillon; strained |