but you'll need a larger pan if you're poaching a large filet or a whole fish. You also have to use a pan that can hold enough of your poaching liquid to cover your fish. It should be submerged to ...

A whole poached salmon makes a spectacular centrepiece ... Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine. Add enough cold water to cover the fish ...

Haddock is available fresh or frozen, usually as a fillet, but very occasionally as a whole, headless fish. In the spring, haddock roe are also available; they can be poached or fried. Haddock is ...