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A question about a recipe: Poached sole with blood orange beurre blanc
The second step instructs you to keep the fish warm during all 12-15 minutes of reducing the poaching liquid. What's the best way to do this?
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Hi! Thanks for reading. I usually keep it in the oven. Before I start, I turn the oven on to 200 degrees, then when it reaches temp, I turn it off. I place the fish on a plate and put both plate and fish in the oven. And you can cover the fish with aluminum foil so it won't dry out!