Turbot Poached in St.-Emilion

• 8 medium-size Yukon Gold potatoes, about 1 pound
• Salt
• 7 tablespoons creme fraiche
• 8 tablespoons unsalted butter, preferably high-fat European style, diced
• Freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 16 pearl onions, peeled
• 1 large shallot, finely chopped
• 2 cups St.-Emilion or other dry red wine, preferably merlot
• 2 cups fish stock
• 1 pound turbot or sea bass fillets, skinned, in four pieces
• 1 tablespoon chopped flat-leaf parsley leaves

1. Place potatoes in boiling salted water and cook until tender, about 15 minutes.
2. Drain, peel and mash in a ricer.
3. Return to pan, heat briefly and add 5 tablespoons creme fraiche and 1 1/2 tablespoons butter.
4. Season with salt and pepper and set aside in pan, covered.
5. Heat 2 tablespoons oil in a small skillet, add onions and saute over medium heat until lightly browned and tender.
6. Set aside, covered.
7. Heat remaining oil in a wide saucepan or a saute pan that can hold fish in a single layer.
8. Add shallots and saute over low heat 5 minutes.
9. Add wine and stock and bring to a simmer.
10. Slip fish pieces into pan.
11. Poach 3 to 4 minutes, until just firm.
12. Remove fish, draining well.
13. Place on a warm plate and cover to keep warm.
14. Boil cooking liquid until reduced to about 1 cup.
15. Whisk in remaining creme fraiche and season to taste with salt and pepper.
16. Over low heat add remaining butter bit by bit, whisking it in.
17. Sauce will thicken somewhat and turn glossy.
18. Reheat potato puree and spoon into center of each of 4 dinner plates.
19. Place a piece of fish on top and place onions around.
20. Gently reheat sauce and spoon over each portion.
21. Sprinkle with parsley and serve.

potatoes, salt, creme fraiche, unsalted butter, freshly ground black pepper, extra virgin olive oil, pearl onions, shallot, stemilion, fish stock, bass, flatleaf

Taken from cooking.nytimes.com/recipes/11988 (may not work)