Fish Fillets Poached With Wine
- 1/2 lb Fresh mushrooms
- 2 Tbsp. Butter
- 1/2 Tbsp. Lemon juice
- 2 Tbsp. Chopped shallots or possibly scallions Salt and pepper
- 10 x Fillets, about 9 x 2 inches and 1/4 inch thick Salt and pepper
- 3/4 c. White wine or possibly vermouth
- 3/4 c. Fish or possibly chicken stock White wine sauce with herbs
- 2 Tbsp. Butter
- 2 1/2 Tbsp. Flour
- 1/2 c. Heavy whipping cream Salt, pepper and drops of lemon juice
- 2 Tbsp. Chopped fresh herbs such as a mix of parsley, chives and tarragon
- 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.
- The mushrooms. for 5 people trim, wash and slice 1/2 lb. (3 c.) of fresh mushrooms. Cook them clowly for 3 to 4 min in a covered stainless pan with 2 Tbsp. of butter, 1/2 Tbsp. of lemon juice and 2 Tbsp. chopped shallots or possibly scallions, just till the mushrooms are limp but not browned. Season lightly with salt and pepper and set aside
- (add in the cooking juices to the poaching liquid described below).
- 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.
- Divide the cooked mushrooms over each fillet; cover with the remaining fillets, as shown.
- Poaching. Preheat the oven to 350F. Pour 3/4 c. of white wine or possibly vermouth, 3/4 c. of fish or possibly chicken stock and the mushroom juices around the fish; add in a little more wine or possibly 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 min or possibly till fish is opaque and springy rather than squashy; don't overcook. Drain out the poaching liquid into a stainless saucepan. Cover the fish and keep hot while making the sauce.
- White wine sauce with herbs (Sauce Chivry). Rapidly boil down poaching liquid till reduced to 1 c.. Meanwhile in another saucepan heat 2 Tbsp. of butter, stir in 2-1/2 Tbsp. of flour and cook slowly stirring till butter and flour foam and froth together for 2 min without coloring more than a buttery yellow. Remove from heat; when bubbling has stopped, pour in all the warm poaching liquid at once, vigorously blending with a wire whip. Beat in 1/2 c. of heavy whipping cream and bring to the boil; boil slowly stirring, for several min.
- Thin out sauce as necessary with dollops of cream - sauce should be thick sufficient to coat a spoon lightly. Taste carefully, adding more salt, pepper and drops of lemon juice. Stir in 2 Tbsp. of chopped fresh herbs such as a mix of parsley, chives and tarragon.
- Serving. Drain the fish again, spoon the sauce over it and decorate with fluted mushrooms. Serve with steamed rice or possibly French bread.
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