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design Richard Sapper with Roger Vergè

The fish poacher with rack os a utensil of usually elongated oval form, very large, with two handles and a lid, provided with an extractable rack which can be fitted inside at different heights. A very old utensil, mention of which is even made in Scappi's 1570 treatise on culinary art, the fish poacher with tack did not win the recognition it deseved until it was included un the kitchen utensil used in French cooking in the middle of the XIXth centuri where, depening on the type of the food to be cooked, a number of variants are to be found: rectangular with chort curved sides, or oval or rhomboidal. Like many other utensil analysed during the course of our research, the fish poascher has at different times in its history been produced in many different materials: ceramic and copper fish poacher were very widespread at one time and more recently-alluminium and stainless steel ones. In addition to being an item of greath effect in any self respecting jitchen and indispensable on ccertain occasions, the fish poacher with rack has developed, as a type, more in relation to the size of the food to be ciiked (large fish, shellfish, but also small hamas or "zamponi") than to the method of cooking. It is equally suitable for boiling, simmering, steaming and braising. As Roger Vergé reminded us, in a progressive kitchen, a utensil in which is why our fish poacher is 60 centimetres in length. The body of the poacher is made of heavy-gauge copper, nickelplated on the inside; the handles, lid and rack are of as we know, is a real novelty: it is not oval but elliptical. The ellipsis, besides being a pure geometrical form, thanks to the width of the median (20 centimetres) enables this utensil to be used for cooking fish of very different sizes such as seabass, salmon or gilthead up to a weight of three and-a-half kilos, average size turbot (when it replaces the rhomboidal poacher known in France as turbotiére), up to very large shellfish. Again, thanks to its shape, it can also be used to solve the typical Italian problem of cooking "zamponi". An important feature is the rack, which can be fitted ar three different heigts: at a centimetre from the bottom or boiling, simmering or braising, at four centimetres for steaming and the top to allow the food, once cooked, to drain.