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?
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!
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.