POUCHED FISH SUPREME
|Healthy low fat recipe. Ideal for sole, haddock cod, salmon, red snapper, flounder, halibut, or other mild fish. By boiling down the poaching liquid you will obtain a wonderful rich tasting sauce. Serves 4|
|1-1/2 lb||Fish fillets pieces||750 g|
|1/2 cup||Water||125 mL|
|3/4 cup||Dry white wine||175 mL|
|1 cup||Thinly sliced mushrooms||250 mL|
|1/2 cup||Thinly sliced carrots||125 mL|
|1/4 cup||Thinly sliced celery||50 mL|
|1-1/2 tsp||chicken bouillon granules or liquid||7 mL|
|1 tsp||Fresh herbs; parsley, dill, rosemary or tarragon.||5 mL|
|Salt to taste|
Combine water and dry
white wine. Stir in mushrooms, carrots, celery, bouillon granules and herbs. Bring to boiling; reduce heat and simmer, covered for 5 minutes. Taste, add salt to taste.
Add fish, spoon poaching liquid over fish. Cover and simmer until fish flakes easily when tested with a fork; about 3 minutes for thin fillets or 10 minutes for 1 inch [2-1/2 cm]. With a slotted spoon or pancake turner, carefully transfer fish and vegetables to platter; keep warm.
Boil the poached liquid, uncovered, about 5 minutes or till reduced to about 1/3 cup [75 mL]. Spoon over fish and vegetables. Garnish with lemon wedges.NOTE: Frozen fish can be used. No need to defrost, just increase the cooking time by a few minutes.