Poached snapper paupiette with lemon turmeric veloute and spring greens

Poaching, the French technique of gentle and slow cooking, is something several home cooks try without much success. Common stumbling blocks are nailing the flavour and texture, especially in the case of poached eggs, as seen in the classic, Eggs Benedict. Mitesh Rangras, culinary director, Sid Hospitality Group, who often employs the technique in his home kitchen, says, "Poaching is ideal for delicate and fragile ingredients like fish and eggs, and also, certain fruit.