Pollack Parmentier (Slideshow version)
Stage 1/10 : 5 min.
Poach 800 g fish in 1 litre fish fumet (or, at a push, just use salted water with 1 Bouquet garni) at a gentle simmer until just cooked.To ensure the fish is perfectly cooked, stick an electronic thermometer into the fish and cook until the temperature reaches 140°F (60°C).