Definition: Cooking fish and shellfish in the correct amount of liquid (Water, Stock, Court-bouillon, Red wine, milk) close to boiling point around 93-95 degrees Celcius.
Example: Cod fillet skin on in water.
- Pat dry fish
- Place a shallow pan of seasoned milk, water, stock or a court-bouillon onto boil.
- When it reaches the boil add fish and reduce heat keeping liquid at 95C approximately, below boiling point. (Liquid should just cover fish)
- To tell for the fish is cooked you can Probe cod to 57C-60C. The skin should remove easily from flesh and after prise apart the muscle flesh a little to show the opacity / whiteness of the flesh.