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LOCATION: Recipes >> Fish >> Fish Fillets poached with wine and mushrooms in a creamy sauce

Print this Recipe    Fish Fillets poached with wine and mushrooms in a creamy sauce

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).

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.

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.

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


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