Poached Tilapia

• 4 tilapia filets
• 1 salt & black pepper (to taste/ as needed)
• 2 tbsp butter
• 1/2 shallot (minced)
• 1 large sautee pan that has a tight fitting lid ( i made a greased parchment paper lid as well)
• 1 1/2 cup dry or crisp white wine
• 2 cup heavy cream
• 2 tbsp butter (whole/cold)
• 1 salt & white pepper ( to taste/ as needed)
• 1 tomato ( peeled, seeded, diced)
• 2 tbsp parsley (finely chopped)

1. season the tilapia
2. heat the first 2 tbsp's of butter over medium high heat.
3. ( you can use a little more butter if youd like)
4. add the minced shallots- saute until translucent.
5. add the tilapia to the pan with shallots
6. pour in the wine
7. cover the pan and reduce the heat to low.
8. cook until the tilapia is completely cooked and the wine is almost reduced all the way ( about 10 minutes)
9. when cooked, remove the tilapia and set aside (covered to keep warm.)
10. add the cream to the reduced wine and swirl it into a sauce over medium low heat, scraping the pan to release cooked particles stuck to the pan .
11. mix in the remaining butter to thicken the sauce.
12. As it thickens, you will need to add salt and white pepper to give your sauce flavor.
13. taste and adjust seasoning.
14. strain the sauce if desired.
15. mix in the tomatoes and pour the sauce over the cooked tilapia.
16. garnish with chopped parsley and enjoy!

filets, salt, butter, shallot, white wine, heavy cream, butter, salt, tomato, parsley

Taken from cookpad.com/us/recipes/358329-poached-tilapia (may not work)