on poaching fish

Last night we tried poaching our fish (we used Artic Char) insteading of baking like we usually do, and it was so much easier and better tasting. The concept here is to put aromatics (whole + liquid) in a skillet using very large pieces so that the fish sits on top of them and cooks all around. Here is what we did:

1. Cut about 3 ribs of celery in half and lie ridge up in a skillet (we used shiny metal not cast-iron).
2. Cut 2 carrots into quarters so they lie down on the skillet.
3. Give a super rough chop to 1/2 an onion and add to the skillet.
4. Add about 1/2 c of an aromatic - we used Sweet Vermouth - plus a bit of water to cool that flavor down.
5. Salt and pepper the fish and lie on top of the vegetables with plenty of space all around the pieces (space under the fish, yes).
6. Cover with a lid (transparent is best, so you can watch the fish change color rather than continue to lift the lid) and let cook until fish is flaky.