求一篇英文的水煮鱼制作方法

To poach fish:
1. Poaching is fast, easy and no fuss, and if you want to serve a sauce with the fish then using the poaching liquid introduces the flavour of the fish itself. Rolled fish fillets, such as plaice or sole, can be poached in white wine or cider, which will make a lovely sauce. Trout can be poached in a pan of water to which a glass of dry white wine or cider has been added, along with a few sprigs of fresh herbs, a couple of bay leaves, slices of lemon, thin onion slices and a few black peppercorns. Don't bother with fish kettles, which take up far too much storage space; large, whole fish are better oven-baked in foil. The timings that follow are guidelines only, so just remember that thicker pieces of fish will need the longer times, thinner pieces the shorter.
2. The operative word here is gentle – the liquid should barely simmer, in order not to overcook or break up the fish. Rolled fillets of sole and plaice will take 4-5 minutes, and the cooking liq