Poaching cod is one of the best ways to show off the flaky flesh of this much-loved fish; the gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish's nutrients as possible.

The method below calls for the cod to be poached in milk, but you could easily use any other liquid (fish stock or coconut milk are fantastic alternatives). You can also infuse the poaching liquid with herbs and spices, which will flavour the fish even further.

To tell whether the cod is cooked, run a skewer through the thickest part of the fish – there should be no resistance.

The milk can be used as the base of a delicious, creamy sauce.

Pascal Aussignac coats pieces of cod in salt then places them in the fridge for 30 minutes before poaching. This firms up the flesh of the fish, making it less likely to fall apart while poaching. If salting, make sure that you wash the seasoning off the fish thoroughly before poaching.

The milk can be substituted for fish stock, coconut milk, tomato broth or a white wine sauce, as mentioned above – tailor the poaching liquid to the dish you're planning to make.