Shallow Poached Fish
A forgiving method to cook any kind of fish, with a sauce that comes together right in the pan.
Ingredients
- 2 - 4 Fish fillets, approx 6-8 oz each
- 2 tbsp Butter
- 1 Shallot, finely diced
- approx 1/2 cup Fish, Shellfish, or Vegetable stock
- approx 1/2 cup White Wine or Vermouth
- approx 1/2 cup Heavy Cream
- Chopped Parsley (or any other herbs/flavors) (optional)
- Salt and Pepper
Instructions
- Season the fish fillets with salt and pepper.
- Begin warming an oven safe pan (choose one with an oven safe lid) over medium heat. Add the butter and shallots; stir occasionally until the butter is melted. (Note: There is no need to cook the shallots at this point, as they will cook plenty during the remainder of cooking time.)
- Add the stock and wine. Increase heat and bring everything to a simmer.
- Carefully place the fish into the simmering liquid. The fish should not be completely submerged. The liquid should only be about 1/2 to 2/3 of the way up the sides.
- Cover the pan with a lid and place into an oven preheated to 350 degrees F. Cook for about 6-8 minutes, or until the fish fillets reach 145 degrees internally. (Optionally: Instead of using the oven, you can cook on the stovetop. Cover, reduce heat to very low, and simmer until the fish is cooked through.)
- Once the fish is cooked, remove them from the pan and set aside. Return the pan to the stove and heat the cooking liquid over medium high heat.
- Cook the liquid until it reduces to a few tablespoons of volume in the bottom of the pan.
- Add the heavy cream and continue cooking, stirring very often, until the cream thickens enough to coat the back of a spoon.
- Remove the pan from the heat, and stir in parsley (or other herbs) if using.
- Taste for seasoning and adjust with salt and pepper if needed.
- Return the fish fillets to the pan and baste with the sauce.
- Plate the fish and spoon additional sauce on top.