In article >,
"James Silverton" > wrote:

> Andy wrote on Sat, 11 Oct 2008 13:54:56 -0500:
>
> >> Hello All!
> >>
> >> I came across this idea recently and there seem to be two methods:
> >> 1. Deep fry breaded fish for 15 seconds and then hold at
> >> about at 115F for 10 minutes in more oil. 2. Place fish in
> >> dish on thin lemon slices, pour over olive oil at 310F, cook
> >> for 10 minutes in 350F oven.
> >>
> >> I'm inclined to try the second but I'd be interested in
> >> opinions.
>
> > If there's ever a time to saute in salted butter, it's fresh
> > fish fillets! Leave drowning in in butter!
>
> That may well be the case but "poaching in oil" is favored by a lot of
> fashionable, many-star chefs!

IMHO cooking in oil is frying.
Poaching is done in water, or here, in stock.

I'm currently up to my ears in stock ingredients in the small freezer.
I'm on vacation the end of this month and plan to make a _bunch_ of
frozen stock for rice, split peas and lentils! I even have smoked and
roasted rib bones to use up!

I'll probably make a bunch of stock cubes to use in sauces.
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein