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
Lemon wedges

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.

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