I don't have that book and it's not in the ones I do have but found this, would it be the one? >>
Pan-poaching
This short-cut poaching technique is a quick way to prepare any fresh or frozen fish steaks or fillets (1/4 to 1 1/2 in. thick), or small whole fish, such as trout. The fish steams in a small amount of seasoned liquid inside a covered frying pan. Then you reduce the cooking liquid to make a sauce that can be enriched with cream, if you choose.
Pan-poached Fish
1 to 1 1/2 pounds fresh or individually
frozen fish fillets or steaks, or 3 or 4 cleaned small whole fish (6 to 10 oz. each)
2 tablespoons butter or margarine
3 shallots or 3 green onions (roots
trimmed), with about 4 in. of the tops, finely chopped
1 teaspoon grated fresh ginger, or 114
teaspoon dry tarragon leaves
2/3 cup regular-strength chicken broth,
or 1/3 cup each broth and dry white wine
Salt, pepper, and lemon or orange
wedges (optional)
Rinse fish and pat dry. In a 10- to 12-inch frying pan, melt butter over medium heat. Add shallots and ginger and cook, stirring, until limp, about 3 minutes. Add broth and bring to a boil.
Arrange fish in pan in a single layer. Reduce heat, cover, and simmer until just slightly translucent or wet-looking inside when cut in thickest part, 3 to 4 minutes for fresh fish 1/4 tO 1/2 inch thick (4 to 6 minutes if frozen), 4 to 6 minutes for fresh fiSh 1/2 tO 3/4 inch thick (6 to 10 minutes if frozen), 8 to 12 minutes for fresh fish 1 to 1 1/2 inches thick (13 to 22 minutes if frozen).
With a wide spatula, lift fish from pan and arrange it on a warm platter; cover and keep warm.
Over high heat, boil pan juices, adding any liquid that accumulates on platter, until reduced and thickened slightly; spoon over fish. Season to taste with salt and pepper and serve with lemon wedges. Makes 3 or 4 servings.
Per serving if made with Chinook salmon steaks: 265 cal; 23 g protein; 18 g fat,- 1.5 g carbo.; 122 mg sodium; 90 mg chol.
Poached Fish with Cream Sauce Follow preceding recipe. After removing fish, add 1/4 cup whipping cream to juices in pan. Boil as directed until reduced to about 1/2 cup. Per serving if made with Chinook salmon steaks: 309 cat; 24 g protein; 22 g fat; 1.9 g carbo.; 127 mg sodium; 107 mg chol
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