Poached Fillets in Caraway Sauce
- 2 tablespoons corn, grapeseed, or other neutral oil
- 1 medium onion, diced
- 2 tablespoons caraway seeds, crushed
- 2 tablespoons snipped fresh chives, plus more for garnish
- 1/2 cup fish stock, preferably homemade (page 161), or water
- 1/4 cup fresh lemon juice
- 1/4 cup dry white wine or more stock or water
- Salt and black pepper to taste
- 1 1/2 to 2 pounds fillets of sea bass, red snapper, grouper, or other firm fish, skinned
- 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.
- 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.
- Season with salt and pepper.
- Sprinkle the fillets with salt and pepper and the remaining caraway seeds.
- 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).
- 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)