Boiled White Fish

Hard-boiled eggs can be prepared up to 1 week in advance and stored peeled in water in the refrigerator, changing water daily. The gravy or butter sauce can be prepared several hours ahead and kept warm in a double boiler or reheated gently before serving.

Store leftover poached fish in an airtight container in the refrigerator for up to 2 days. The fish is best enjoyed cold in salads or gently reheated in a 275°F oven, covered with foil and a splash of water or broth, for 8-10 minutes. Do not microwave, as it will dry out the delicate flesh.