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Shallow-Poached Fish Fillets

This recipe can be found in "Martha Stewart's Cooking School" and is a wonderful quick and easy dinner choice.

  • Servings: 4
Shallow-Poached Fish Fillets

Source: The Martha Stewart Show, January Winter 2009

Ingredients

For Poaching Fish

  • 4 ounces kumquats, halved
  • 1 tablespoon unsalted butter
  • 1 medium shallot, minced
  • 1/2 cup dry white wine
  • 1/2 cup fresh tangerine juice (from 2 to 3 tangerines)
  • 4 medium fish fillets such as turbot, sole, or flounder (each about 4 ounces and 1/4-inch thick), or substitute 8 small fillets
  • Coarse salt

For Beurre Blanc

  • 6 tablespoons (3/4 stick) unsalted butter, well chilled and cut into small cubes
  • 6 kumquats, thinly sliced
  • Freshly ground pepper

For Garnish

  • 2 tablespoons chiffonade of mint, plus whole leaves

Directions

  1. Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.

  2. Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.

  3. Make buerre blanc: Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.

  4. Serve: Drizzle buerre blanc over fish, and garnish with mint.

Reviews (1)

  • cine1962 7 Mar, 2011

    I have used this recipe repeatedly and my husband was very sceptical of the poached part at first now every time I have a day off he asks for it I will say I did find it dificult to get the kumquats in our small northern town so have changed to oranges and it is fantastic. highly recomend ..

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