Here the fish is cooked in a lot of liquid at 70 to 95° C. The brew can be made out of a litre of water, 20 g salt, a dash of vinegar, a little white wine, a small onion, parsley, bay leaf, cloves and peppercorns. Bring to the boil and then and allow the fish pieces or fillets to steep for 10 to 15 minutes depending on the quantity and size of the pieces.

Poaching is a very gentle way to prepare fish. As soon as the fish meat exhibits a firm consistency and an opaque, no longer glassy appearance, then it is cooked. Fishbones can now be removed very easily from the meat. The brew can vary, e.g. Pocher au Blanc (lemons, water and milk), Court Bouillon (water, white wine, vegetable and seasoning), Au Bleu (water and good quality, light vinegar), vegetable brew or a light soup.

The fish taste unfolds better when the salt content is at least 25 g salt per litre of liquid. If the brew is to be used further then it should be diluted with water until the salt content is once again ideal. A light brew should be prepared for fish with a subtle taste. Fish with a stronger taste suit a stronger brew. The salt content should always remain constant. If the selected fish are filleted or cut into pieces, then the time is reduced to 10 to 15 minutes depending on the size. It is favourable to place the fish in a cold brew (approx. 30° C) some 10 minutes before cooking, so that the flavour and the salt can be absorbed easier.

Tip: The following types are ideal for poaching: cod; plaice, shellfish, pollack, redfish, Dover sole, parrot fish, red mullet, wittling, pike, tench, carp, catfish, trout, samlet, etc.