Fish Fillets Poached With Wine

The primary business I must attend to every day is to fellowship with the Lord. The first concern is not how much I might serve the Lord, but how my inner man might be nourished. I may share the truth with the unconverted; I may try to encourage believers; I may relieve the distressed; or I may, in other ways, seek to behave as a child of God; yet, not being happy in the Lord and not being nourished and strengthened in my inner man day by day, may result in this work being done in a wrong spirit.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats, Dairy	French	Fish	5	Servings

INGREDIENTS

1/2	lb	Fresh mushrooms
2	T	Butter
1/2	T	Lemon juice
2	T	Minced shallots or scallions
		Salt and pepper
10		Fillets, about 9 x 2 inches
		and 1/4 inch thick
		Salt and pepper
3/4	c	White wine or vermouth
3/4	c	Fish or chicken stock
		White wine sauce with herbs
2	T	Butter
2 1/2	T	Flour
1/2	c	Heavy whipping cream
		Salt, pepper and drops of
		lemon juice
2	T	Minced fresh herbs such as a
		mixture of parsley
		chives
		and tarragon

INSTRUCTIONS

From: [email protected] (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 1/2 pound (3
cups)  of fresh mushrooms.  Cook them clowly for 3 to 4 minutes in a
covered  stainless pan with 2 Tablespoons of butter, 1/2 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 1/4 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 3/4 cup of white wine or  vermouth, 3/4
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
2-1/2 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 1/2 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.

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”