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Poaching ensures the regular penetration of liquid into the flesh of the fish, so that it is less likely to fall apart or dry out. For maximum flavour, fish must be poached in a vegetable broth called "court-bouillon", that is made ahead.
Fish | Main courses/Entrées | Heart-healthy | High Vitamin D | Low Saturated Fat | Source of Omega-3 | Diabetes-friendly | Kosher | Poach
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