There is probably no easier or better way to prepare salmon fillets than to poach them in a bath of chardonnay and seasonings.

The fish won’t dry out, unless you leave it stranded outside the poaching liquid for an inordinately long time after it has been cooked. And, with a simple sauce, a beurre blanc perhaps, you have a no-fuss foundation for an elegant dinner.

So, why aren’t more home cooks using the poaching technique to prepare seafood or cuts of red meat, not to mention fruit dishes for dessert? Likewise, why aren’t more restaurants offering poached dishes on their menus?

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