Poached Fish |
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| Description: | ||||||||||||||||||||||||||
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My twin girls Maggie and Rogan loved to eat this when they were growing up. And it was so quick and easy to make, and good for them! |
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| Ingredients: | ||||||||||||||||||||||||||
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2 tablespoons butter 2 tablespoons extra virgin olive oil 1 large shallot, finely chopped 3 garlic cloves, finely chopped 3 tablespoons drained capers 2 teaspoons Worcestershire sauce ½ cup dry white wine 1 cup chicken or seafood stock 4 (6-8 ounce) fillets of flounder or other white fish Salt and Pepper 1 lemon sliced A handful of fresh flat leaf parsley, chopped |
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| Preparation: | ||||||||||||||||||||||||||
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In a large skillet melt the butter into the olive oil over medium to medium high heat. Add the shallots and garlic and cook for 3 minutes. Add the capers, Worcestershire and wine and allow the wine to bubble up and reduce for a minute, then stir in the stock. Pat the fish dry and season with salt and pepper on both sides. Arrange the fish in the skillet scatter the lemon slices around the skillet and poach the fish for 10 to 12 minutes until cooked. Scatter the parsley over the fish, then transfer the fillets and sauce to shallow bowls or deep plates and serve with bread for mopping.
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