Poached Fish

Poached Fish

So simple, so elegant.  I love this dish, I hope you do too.

4 firm white fish fillets such as Red Emperor, Trevalla, or Barramundi

250mls full cream milk

100mls chicken stock

100mls crisp white wine

1 celery stick, whole

2 spring onions, finely sliced

½ cup parsley, finely chopped

1 tablespoon butter, melted

1 bay leaf

Pinch of salt

Pepper to taste

Juice and zest of a lemon

In a large heavy-bottomed frypan add the celery, spring onions, milk, stock, wine, bay leaf, salt and pepper and bring to a simmer. 

Add the parsley to the melted butter and brush over the fish.  Add the fish to the poaching liquid and cook until firm.  Remove fish from liquid, increase heat and bring liquid to the boil.  Strain out solids, reserving a little of the cooking liquid.  To thicken sauce add a little cornflour and mix through the pan juices.

Serve fish on a bed of fluffy rice, pouring over a little of the cooking liquor, squeeze over lemon juice and add a few threads of lemon zest.