Bob wrote:
>
> Kate wrote:
>
> > I tend to put bigger fish in cold water, bring it up to the boil, and
> > turn the heat out. If you want it hot, 15-20 minutes for large trout.
> > For a whole salmon, I tend to let it simmer for a few minutes before
> > turning the heat out. If I want the fish cold, I let the fish cool in
> > the liquid.
> >
> > I like to add a bottle of dry white wine, an onion, and some whole fresh
> > herbs to the water.
>
> For Christmas Eve last year, I poached a very large hunk of sea bass. This
> was the first time I'd poached a fish, and I followed Alton Brown's advice:
> Use an electric skillet, because it will regulate the temperature a lot
> better than poaching on the stovetop. Keep the poaching liquid at the exact
> temperature that you want the fish to be when it's done cooking (140-145F).
> That way, the fish CAN'T get overcooked.
>
> The poaching liquid contained water, onions, ketjap manis, and lemons (I
> halved the lemons, squeezed the juice into the pan, and then put the
> squeezed halves into the liquid so some of the oils from the rind could join
> the party). It was perfect. (Thanks, AB!)
>
> Bob


Oh, yes! I'd forgotten the lemons! I usually add those to. Hack a
couple into quarters, squeeze them hard into the kettle, and toss them
in along the fish. I like to use fresh herbs out of the garden when I
can.

I don't own an electric skillet (I'd have no use for one). I've never
had a problem doing it on the stove top in a traditional fish kettle.
I've never seen an electric skillet that would take a whole 12 lb
salmon, either, but the fish kettle does this several times a year.
Much more use to me than the skillet! I've also used fish kettles for
boiling a herd of christmas puddings, a flock haggises, and a 20" jam
roly-poly.
--
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