Water, enough to fill 2/3 saucepan
1 bay leaf
10-12 peppercorns
2 tbsp. fresh lemon juice
1 c. dry white wine
1 lg. unpeeled garlic clove
2 fish fillets or whole sm. fish

Select a large, deep saucepan (matched to length of fillets) with a tight fitting cover. Fill pan 2/3 full with cold water, or at least up to 1 1/2 times deepest thickness of fish. Add all ingredients except fish and bring poaching liquid to boil; simmer for 10 minutes.

Have fish ready - trimmed, rinsed and dried (if necessary), or rolled (sole flounder). Carefully place fillets in poaching pan. Return pan to bare simmer over high heat with cover on, but do not leave unattended. Check frequently and adjust burner temperature to maintain a bare simmer for 10 minutes per inch of fish thickness. Add cooking times for different sizes of fish. Remove fillets with long, flat turner to toweling to drain quickly (and thoroughly) to prevent fish from cooling too much. Serves 2-4.