Fish Fillets Poached With Wine
By: Anonymous
Published: Tuesday, December 22, 2009 - 10:51pm

Ingredients




1/2 pound Fresh mushrooms
2 tablespoons Butter
1/2 tablespoon Lemon juice
2 tablespoons Minced shallots or scallions
Salt and pepper
10 Fillets, about 9 x 2 inches and 1/4 inch thick
Salt and pepper
3/4 cup White wine or vermouth
3/4 cup Fish or chicken stock
White wine sauce with herbs
2 tablespoons Butter
2 1/2 tablespoons Flour
1/2 cup Heavy whipping cream
Salt, pepper and drops of 2 tablespoons Minced fresh herbs such as a mixture of parsley, 





Preparation

1 Fish Fillets poached with wine and mushrooms in a creamy sauce (a la Julia Childs) - a classic combination, served in a creamy veloute sauce with herbs, made from the fragrant poaching juices. 2 The mushrooms. for 5 people trim, wash and slice 1/2 pound (3 cups) of fresh mushrooms. Cook them clowly for 3 to 4 minutes in a covered stainless pan with 2 Tablespoons of butter, 1/2 Tablespoon of lemon juice and 2 tablespoons minced shallots or scallions, just until the mushrooms are limp but not browned. Season lightly with salt and pepper and set aside 3 (add the cooking juices to the poaching liquid described below). 4 Preparations for poaching. Score 10 fish fillets about 9 X 2 inches and 1/4 inch thick. Season lightly with salt and pepper, and arrange half of them closely together in a buttered flameproof baking and serving dish. 5 Divide the cooked mushrooms over each fillet; cover with the remaining fillets, as shown. 6 Poaching. Preheat the oven to 350F. Pour 3/4 cup of white wine or vermouth, 3/4 cup of fish or chicken stock and the mushroom juices around the fish; add a little more wine or stock if needed so liquid almost covers the fish. Lay a piece of buttered wax paper, cut to fit, on top of the fish. Bring just to the simmer on top of the stove; set in lower middle of the preheated oven for 10 to 12 minutes or until fish is opaque and springy rather than squashy; do not overcook. Drain out the poaching liquid into a stainless saucepan. Cover the fish and keep warm while making the sauce. 7 White wine sauce with herbs (Sauce Chivry). Rapidly boil down poaching liquid until reduced to 1 cup. Meanwhile in another saucepan melt 2 Tablespoons of butter, stir in 2-1/2 tablespoons of flour and cook slowly stirring until butter and flour foam and froth together for 2 minutes without coloring more than a buttery yellow. Remove from heat; when bubbling has stopped, pour in all the hot poaching liquid at once, vigorously blending with a wire whip. Beat in 1/2 cu 8 Thin out sauce as necessary with dollops of cream - sauce should be thick enough to coat a spoon lightly. Taste carefully, adding more salt, pepper and drops of lemon juice. Stir in 2 Tablespoons of minced fresh herbs such as a mixture of parsley, chives and tarragon. 9 Serving. Drain the fish again, spoon the sauce over it and decorate with fluted mushrooms. Serve with steamed rice or French bread. 10 /FISH 


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Preparation

 1  Fish Fillets poached with wine and mushrooms in a creamy sauce (a la Julia Childs) - a classic combination, served in a creamy veloute sauce with herbs, made from the fragrant poaching juices.  2  The mushrooms. for 5 people trim, wash and slice 1/2 pound (3 cups) of fresh mushrooms. Cook them clowly for 3 to 4 minutes in a covered stainless pan with 2 Tablespoons of butter, 1/2 Tablespoon of lemon juice and 2 tablespoons minced shallots or scallions, just until the mushrooms are limp but not browned. Season lightly with salt and pepper and set aside  3  (add the cooking juices to the poaching liquid described below).  4  Preparations for poaching. Score 10 fish fillets about 9 X 2 inches and 1/4 inch thick. Season lightly with salt and pepper, and arrange half of them closely together in a buttered flameproof baking and serving dish.  5  Divide the cooked mushrooms over each fillet; cover with the remaining fillets, as shown.  6  Poaching. Preheat the oven to 350F. Pour 3/4 cup of white wine or vermouth, 3/4 cup of fish or chicken stock and the mushroom juices around the fish; add a little more wine or stock if needed so liquid almost covers the fish. Lay a piece of buttered wax paper, cut to fit, on top of the fish. Bring just to the simmer on top of the stove; set in lower middle of the preheated oven for 10 to 12 minutes or until fish is opaque and springy rather than squashy; do not overcook. Drain out the poaching liquid into a stainless saucepan. Cover the fish and keep warm while making the sauce.  7  White wine sauce with herbs (Sauce Chivry). Rapidly boil down poaching liquid until reduced to 1 cup. Meanwhile in another saucepan melt 2 Tablespoons of butter, stir in 2-1/2 tablespoons of flour and cook slowly stirring until butter and flour foam and froth together for 2 minutes without coloring more than a buttery yellow. Remove from heat; when bubbling has stopped, pour in all the hot poaching liquid at once, vigorously blending with a wire whip. Beat in 1/2 cu  8  Thin out sauce as necessary with dollops of cream - sauce should be thick enough to coat a spoon lightly. Taste carefully, adding more salt, pepper and drops of lemon juice. Stir in 2 Tablespoons of minced fresh herbs such as a mixture of parsley, chives and tarragon.  9  Serving. Drain the fish again, spoon the sauce over it and decorate with fluted mushrooms. Serve with steamed rice or French bread.  10  /FISH