Deep-Poached Fish Fillets
- 2 lemons
- 3 to 3 1/2 cups Basic Chicken Stock (page 41)
- 3 garlic cloves, peeled
- 4 sprigs fresh thyme
- 10 whole black peppercorns
- 4 fish fillets, such as halibut or grouper (each 4 to 6 ounces and about 1 inch thick)
- Coarse salt
- Extra-virgin olive oil, for drizzling
- Prepare poaching liquid Use a vegetable peeler to remove 6 strips of zest from 1 or 2 of the lemons (page 34).
- Then juice the lemons and combine the zest and juice with the stock, garlic, thyme, and peppercorns in a medium saucepan.
- Bring the liquid to a boil, then reduce to a simmer.
- Poach fish Season fish on both sides with salt, then carefully lower into the pot.
- It should just be covered by liquid (add more stock if necessary).
- Return the liquid to just under a simmer (it should barely move, with bubbles rising from the bottom but breaking before the surface).
- Cook until fish is opaque throughout and firm to the touch, about 4 minutes (or slightly longer for firmer fish).
- Use a slotted fish spatula to transfer the fish to a platter.
- Tent loosely with parchment-lined foil to keep the fish warm.
- Strain broth Pass poaching liquid through a cheesecloth-lined sieve into a bowl, reserving lemon zest and thyme, and return to the pot.
- Bring it to a full boil, then immediately turn off the heat.
- Serve Divide broth among wide, shallow bowls; gently set a fillet in each.
- Garnish with reserved zest and thyme, and drizzle with oil.
- Serve immediately.
- This fish is poached in a medium saucepan but a large straight-sided skillet can be used instead.
- You want the fillets to fit in a single layer in the pan, with a little space between.
- Grouper, sea bass, striped bass, and salmon are worthy substitutes for (and slightly firmer than) the halibut shown here, but they may take slightly longer to cook.
- If you cant find skinless fillets, remove the skins after poaching; they will come off more easily when the fish is still warm.
- For a fish with Asian flavors, replace the lemon, thyme, and peppercorns in this recipe with sliced fresh ginger and a little soy sauce (keep the garlic), then garnish with cilantro sprigs.
lemons, chicken, garlic, thyme, black peppercorns, fish, salt, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/deep-poached-fish-fillets-393821 (may not work)