Poached Fillets in Caraway Sauce

  1. Heat the oil in a large deep skillet with a lid over medium heat, then add the onion, half the caraway seeds, and the chives.
  2. Cook until the onion softens, about 5 minutes, then add the stock and the other liquids; raise the heat to high and reduce by about half; this will take just a few minutes.
  3. Season with salt and pepper.
  4. Sprinkle the fillets with salt and pepper and the remaining caraway seeds.
  5. Lay the fillets in the liquid, cover, turn the heat to medium, and poach until the fillets are white and opaque throughout, about 5 minutes (the fish is done when it offers little resistance to a thin-bladed knife).
  6. Garnish with chives and serve immediately.

corn, onion, caraway seeds, fresh chives, fish stock, lemon juice, white wine, salt, bass

Taken from www.epicurious.com/recipes/food/views/poached-fillets-in-caraway-sauce-386191 (may not work)

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