For the June Recipe, we thought of trying one of the recipes for Fish. This comes in two parts, the first; The Master Recipe for Poaching Fish, and the second; A recipe for a delicious sauce to top the poached fish. We can’t wait to try it and hope we will all love it.
Master Recipe for Poaching Fish
Filets De Poisson Poches Au Vin Blank
(Fish Filets Poached in White Wine)
For 6 people
Preheat oven to 350 degrees
A buttered, 10- to 12-inch, fireproof baking and serving dish, 1½ to 2 inches deep
2 Tb finely minced shallots or green onions
2½ lbs. skinless and boneless sole or flounder filets cut into serving piece
Salt and pepper
1½ Tb butter cut into bits
1¼ to 1½ cups cold, white-wine fish stock made from heads, bones, and trimmings
OR: ¾ cup dry white wine or 2/3 cup dry white vermouth plus ¼ cup bottled clam juice, and water
OR: 1½ cups wine and water mixed
Sprinkle half the shallots or onions in the bottom of the dish. Season the filets lightly with salt and pepper and arrange them in one slightly overlapping layer in the dish. If filets are thin, they may be folded in half so they make triangles. Sprinkle the filets with the remaining shallots or onions, and dot with butter. Pour in the cold liquid and enough water so fish is barely covered.
Buttered brown paper or waxed paper (do not use aluminum foil-it will discolor the wine)
Bring almost to the simmer on top of the stove. Lay the buttered paper over the fish. Then place dish in bottom third of preheated oven. Maintain liquid almost at the simmer for 8 to 12 minutes depending on the thickness of the filets. The fish is done when a fork pierces the flesh easily. Do not overcook; the fish should not be dry and flaky.
An enameled saucepan
Place a cover over the dish and drain out all the cooking liquid into an enameled saucepan.
(*) The fish is now poached and ready for saucing. It may be covered and kept warm for a few minutes over hot, but not simmering, water. Or set it aside, covered with its piece of paper, and reheat later for a few minutes over simmering water. Be very sure the fish does not overcook as it reheats. Before saucing the fish, drain off any liquid which may have accumulated in the dish.
And now for the Sauce Recipe
Filets de Poisson Gratines, a la Parisienne
(Fish Filets Poached in White Wine; Cream and Egg Yolk Sauce)
For 6 people
2 ½ lbs sole or flounder filets poached in white wine, see Master Recipe
Poach the fish in white wine as described in the master recipe. Drain the poaching liquid into an enameled saucepan and rapidly boil it down until it has reduced to 1 cup.
Sauce Parisienne (2½ cups)
A 2-quart, heavy-bottomed, enameled or stainless steel saucepan
3 Tb butter
4 Tb flour
A wooden spatula or spoon
The boiling fish-poaching liquid
¾ cup milk
A wire whip
Melt the butter, blend in the flour, and cook slowly, stirring, until they foam and froth together for 2 minutes without coloring. Off heat, beat in the boiling liquid, then the milk. Boil, stirring, for 1 minute. Sauce will be very thick.
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Preheat Broiler.
2 egg yolks
½ cup whipping cream
A 2-quart mixing bowl
A wire whip
A wooden spoon
More cream as needed
Salt and white pepper
Lemon juice
Blend the yolks and cream in the mixing bowl. Beat in dribbles of hot sauce in a thin stream. Return the sauce to the pan. Set over moderately high heat and stir with wooden spoon, reaching all over the bottom of the pan, until the sauce comes to the boil. Boil and stir for 1 minute. Thin out with additional spoonfuls of cream until sauce coats the spoon nicely. Season carefully to taste with salt, pepper, and drops of lemon juice. Strain.
2 Tb grated Swiss cheese, to help brown top of sauce
1 Tb butter cut into bits
Spoon the sauce over the fish. Sprinkle with cheese, and dot with butter.
(*) If not to be served immediately, set aside.
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Just before serving, reheat slowly almost to simmer on top of the stove. Run under hot broiler to brown top of the sauce. Watch very carefully so as not to burn under the broiler.
Other Cooking Sites Online
- Which Grapes are Used in Making of Wine? | What Youve Heard
- How to Fillet a Fish With A Cordless Electric Knife | Cordless Knife | Knife Set Reviews
- Leek & Dijon Potato Salad « Parsenip
