difference in my poached fish from traditional poached fish is that I
actually steam the fish on a bed of thick-sliced lemons instead of
actually cooking the fish in the liquid. I think it makes for a better
texture. The flavorful poaching liquid still permeates the fish. Be sure
to use a fish that is firm and able to stand up to the process. Some
choices are salmon, halibut, cod, sword, tilapia and sea bass.
Preparation Time: 30 minutes Serving Size: the number of 6
ounce fish filets used
- 6 ounce, 1/2 to 1 inch thick firm fish filets (see above)
- 2-4 cups water, depending on the size pan used
- 1/2 cup Sauvignon Blanc
- 2 large cloves garlic, peeled and crushed
- 30 whole black peppercorns
- 2 sprigs fresh thyme
- 4 sprigs fresh flat-leaf parsley
- 1 large dried bay leaf
- 1 lemon for each fish filet, sliced into 1/4 inch thick slices
- olive oil
- kosher salt and fresh ground black pepper
- capers, optional but recommended
Select a pan large enough to fit the number
of fish filets to be poached in one layer. Rinse the fish filets and set aside. Add
enough water to come up the side of the pan 1 inch. Add the wine, garlic,
peppercorns, thyme, parsley and bay leaf. Bring to a boil over medium heat.
Lower heat and simmer until reduced by half, about 20 minutes. The liquid
should come up no more than 1/2 inch in the pan. While simmering, remove the
non-flat end of the lemon and cut the remainder into 1/4 inch slices,
usually 4 slices per lemon. Lay the 4 slices on a flat surface next to each
other to form a square. Insert toothpicks between the touching sides of the
slices to create a solid base or raft. Place the lemon raft in the poaching
liquid and top with the fish filet. Cover the pan and steam over very low
heat until done, about 10 minutes per 1/2 inch of thickness of the fish.
Remove the steamed fish filet from the pan and place on a warm plate.
Drizzle with olive oil and salt and pepper to taste. Serve with lemon wedges
and capers if desired.