alzelt wrote:

>
>
>> Louis Cohen wrote:
>>
>>> I've had poached fish a few times. I think the texture is completely
>>> uninteresting and the flavor is bland. I much prefer fish grilled,
>>> sauted,
>>> broiled, roasted, fried, in chowder or gumbo or cioppino, or raw at the
>>> sushi bar.

> The same is said for poaching fish. Poaching is actually the best
> vehicle to showcase sauces that are served with the fish. If you make a
> special sauce, grilling or baking may not show off the sauce in its best
> light.

Right. But turning a dish into a 'sauce vehicle' is hardly a good thing.
I tend to agree with Louis here.

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