🔕 🔔

My Basket ()

All questions

A question about a recipe: Poached sole with blood orange beurre blanc

5c360a55 5552 44cd 9e6b 5c4b21a5d1cb  table wear

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?

asked by emily scout about 5 years ago
1 answer 1174 views
4914d8cb 22f7 414b 8505 8bc674457bbb  profile
added about 5 years ago

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!