Fish can be poached in fish stock, dry vermouth or dry chablis (broth can also be used for a sauce). Use a large pot, add the stock or liquid and heat as necessary to maintain a slow simmer. (Do not allow liquid to boil as it will break down the fish). Cover pan while simmering and do not turn the fish. Carefully remove poached fish from the liquid when done and serve hot or cold with a sauce such as dill, cucumber, hollandaise, butter and lemon, anchovy butter or caper butter. A whole fish will require 15-20 minutes cooking time. A 1-inch thick fillet will poach in about 10 minutes.
Fillet, Salmon or Trout, cut in serving size. Center fillets on large piece of double foil, salt, pepper, dot with butter. Add wine. Fold both ends of foil together, then fold end upward, cook in outdoor grill indirect method about 35 to 40 minutes or preheated oven at 375 degrees for about 25 to 30 minutes
Salt and pepper fish inside and out. Brush with margarine or butter
inside and out. Brush with pancake syrup inside and out. Wrap
and seal fish in aluminum foil. Place on grill and bake for about
10 minutes on each side. A can of stewed tomatoes, onion and garlic
may be used instead of pancake syrup.