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Poached Fish

chef.pierre's picture
Ingredients
  Boiling water 5 Cup (80 tbs)
  Onions 2 Medium, sliced
  Carrot 1 , chopped
  Celery stalk 1
  Parsley sprigs 4
  Bay leaf 1
  Salt 2 Tablespoon
  Lemon 1 , sliced
  Dry white wine 2 Cup (32 tbs)
  Fish fillets/One 4 pound whole dressed fish 8
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Egg yolk 1
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 325°F.

MAKING
2. In a 3-quart saucepan add water, onions, carrot, celery, parsley, bay leaf, salt, and lemon.
3. Boil the mixture, decrease heat and simmer for 15 minutes.
4. Stir in wine and simmer for 15 minutes.
5. Strain the liquid.
6. Keep aside to cool until lukewarm.
7. Grease casserole and arrange fresh fillets in it.
8. Pour stock over it.
9. Simmer on the range.
10. Cover and bake for 10 to 15 minutes.
11. Alternately simmer on top of stove.
12. Whole fish can be poached first wrapped in cheesecloth.
13. Keep fish over large shallow pan, such as a French fish-poacher.
14. Pour liquid over it to cover.
15. Simmer fish for 10 minutes.
16. Remove from heat and keep fish in broth.
17. In a small saucepan melt butter to prepare sauce.
18. Stir in flour and blend.
19. Mix 1 cup of the poaching liquid.
20. Cook and stir until thick.
21. Mix cream and egg yolk and stir.
22. Add cream and lemon juice to sauce.
23. Keep sauce warm.

SERVING
24. Serve sauce over fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Poached
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
8

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