Recipe - Fish Fillets Poached With Wine

One half pound Fresh mushrooms
2 tablespoon Butter
One half tablespoon Lemon juice
2 tablespoon Minced shallots or scallions
Salt and pepper
10 Fillets; about 9 x 2 inches
and One fourth inch thick
Salt and pepper
Three fourths cup White wine or vermouth
Three fourths cup Fish or chicken stock
White wine sauce with herbs

SAUCE CHIVRY
2 tablespoon Butter
2 One half tablespoon Flour
One half cup Heavy whipping cream
Salt; pepper and drops of
lemon juice
2 tablespoon Minced fresh herbs such as a
mixture of parsley; chives
and tarragon

From: eastman@solstice.jpl.nasa.gov (Sherri Eastman)

Date: Thu, 30 Jun 1994 22:43:11 GMT
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 One half pound (3 cups) of
fresh mushrooms. Cook them clowly for 3 to 4 minutes in a covered
stainless pan with 2 Tablespoons of butter, One half 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
(add the cooking juices to the poaching liquid described below).

Preparations for poaching. Score 10 fish fillets about 9 X 2 inches and
One fourth 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 Three fourths cup of white wine or
vermouth, Three fourths 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.

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 2One half 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 One half cup of heavy whipping
cream and bring to the boil; boil slowly stirring, for several minutes.
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.

Serving. Drain the fish again, spoon the sauce over it and decorate with
fluted mushrooms. Serve with steamed rice or French bread.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.