Shallow-Poached Fish Fillets

• 4 ounces kumquats, halved
• 1 tablespoon unsalted butter
• 1 medium shallot, minced
• 1/2 cup dry white wine
• 1/2 cup fresh tangerine juice (from 2 to 3 tangerines)
• 4 medium fish fillets such as turbot, sole, or flounder (each about 4 ounces and 1/4 inch thick), or substitute 8 small fillets
• Coarse salt
• 6 tablespoons (3/4 stick) unsalted butter, well chilled and cut into small cubes
• 6 kumquats, thinly sliced
• Freshly ground pepper
• 2 tablespoons chiffonade of mint (page 21), plus whole leaves

1. Prepare poaching liquid Gently squeeze the kumquats over a measuring cup to release juice, then add kumquats.
2. Melt butter in a large skillet over medium heat.
3. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes.
4. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
5. Poach fish Fold thin ends (tails) of fish fillets under a little so the fillets have a more uniform thickness.
6. Season with salt, then gently slide the fillets into the simmering liquid.
7. The fish will not be completely covered with liquid but should be in a single layer.
8. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer).
9. Poach until fish is opaque throughout and flaky to the touch.
10. (Check after 1 minute, but it may take up to 5 minutes.)
11. Use a slotted fish spatula (or other long spatula) to transfer fish to a platter.
12. Cover with parchment paper and set in a warm spot until ready to serve.
13. Make beurre blanc Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible.
14. Return liquid to the skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes.
15. Turn off heat and gradually add the butter, whisking in a few cubes at a time.
16. If butter is not melting, return pan to moderate heat and swirl to hasten melting.
17. Whisk until each addition is incorporated before adding more.
18. When all of the butter has been added, stir in the sliced kumquats.
19. You should have about 1/2 cup sauce.
20. Season with salt and pepper.
21. Serve Drizzle buerre blanc over the poached fish, and garnish with mint.
22. When preparing the poaching liquid, sweat 1 stalk lemongrass (woody ends trimmed and discarded, remainder smashed and minced) and 1/2 teaspoon finely grated orange zest with the shallot (omit kumquats) and substitute orange juice for the tangerine.
23. Then, after poaching the fish and straining the cuisson, follow the directions for making the buerre blanc (again omitting the kumquats).
24. Garnish servings with supremed oranges (see page 34), omitting mint.
25. When preparing poaching liquid, add 1 tablespoon tomato puree along with wine (omit juice and fruit); reduce and finish with butter as described (omit mint).
26. Fresh orange juice can be used instead of tangerine; one navel orange should yield about 1/2 cup of juice.
27. When buying the fish, look for flat fillets that are the same size so they cook evenly.
28. Mild, delicate fish, such as sole, turbot, and flounder, are good options for shallow-poaching.
29. Flounder fillets are often very thin and require less time to cook through; check after 30 seconds.
30. To cut a piece of parchment that will fit neatly inside a skillet (or round cake pan), begin with a square piece about the same size as your pan.
31. Fold the square into quarters, then fold so two creased sides meet to form a triangle.
32. Fold same way again; repeat until widest end is one inch wide.
33. Place sharpest point at pans center.
34. Mark outer edge just inside rim of skillet, then cut to size and unfold.

kumquats, unsalted butter, shallot, white wine, tangerine juice, flounder, salt, unsalted butter, kumquats, freshly ground pepper, chiffonade of mint

Taken from www.epicurious.com/recipes/food/views/shallow-poached-fish-fillets-393816 (may not work)