Poachedfilletofsole Recipes

Steps:

• In a large nonstick skillet, heat the oil. Add the onion, shallots and garlic; cook, stirring as needed, until softened, about 5 minutes.
• Add the wine, lemon juice, tarragon, bay leaf and pepper. Add the fish, gently spooning the onion mixture over the filets. Reduce the heat and simmer, until partially cooked, about 3 minutes.
• Gently stir in the tomatoes; simmer, covered, until the fish is opaque and flakes easily with a fork, about 2 to 3 minutes. Discard the bay leaf. Serve, topped with the sauce.
• Per Serving: Calories 254; Fat 7g (sat 1g); Cholesterol 68mg; Sodium 132mg; Carbs 13g; Fiber 2g; Protein 29g; Calcium 64mg.
• This is good with brown rice and a salad.

Steps:

• Drizzle the olive oil over the salmon fillets and season with some sea salt and white pepper. Set aside.
• Fill a high-sided large skillet one-third of the way up with water. Add the wine and lemon halves. Bring to a low simmer, add the salmon and let cook until firm to the touch, 5 to 7 minutes for medium. For well-done salmon, cook for 10 minutes.
• Serve garnished with the lemon wedges and parsley.

Steps:

• Preheat the oven to 400 degrees F.
• To make the couscous: Bring the stock to a boil in a saucepan over high heat. Add a pinch of salt and the couscous. Stir the couscous and return to boil for 1 minute. Remove the pot from the heat, cover let stand for 5 minutes, then fluff the couscous with a fork. Mix in the diced vegetables, egg and herbs. Season the couscous with salt and lemon and allow to cool.
• To prepare the trout: Season the trout on both sides with salt and pepper. Lay fish skin side down. Spoon about 1/4 of the couscous onto the large end of each fillet. Fold the tails over (to make a tidy packet) and secure with toothpicks.
• Melt the butter in a large ovenproof skillet over medium heat. Add the shallots and cook until they are soft, about 7 minutes. Add the trout, wine, lemon juice, and saffron. Season the shrimp with salt and pepper and lay them on the trout bundles. Add the herb sprigs, cover the pan and put it in the oven. Cook until the trout is flaky and the shrimp are opaque, about 5 minutes. Transfer the trout and shrimp to serving plates.
• To make the sauce: return the poaching liquid to a burner and simmer over high heat. Remove the herb sprigs and add the cream. Reduce the sauce until it coats the back of a spoon, about 3 minutes.
• Spoon sauce onto each of the plates. Garnish with dill, lemon, and chopped parsley and serve.

Steps:

• Place the vin santo, sugar, cinnamon, cloves, vanilla bean, and zests in a large, shallow saucepan with 2 cups of water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.
• Peel the pears, leaving the stems intact, and scoop out the seeds from the bottom with an apple corer or melon baller. Lay half the pears on their sides in the poaching liquid and simmer for 20 minutes, carefully turning the pears once with a spoon. Remove with a slotted spoon. Poach the remaining pears in the same liquid. Snip off the hard stems from the figs with scissors. Add the figs, apricots, prunes, and the first batch of poached pears and simmer 5 to 10 more minutes, until the pears and the dried fruit are all tender.
• Chill the pears, dried fruit, zests, and poaching liquid. Remove the cinnamon, cloves, and vanilla bean before serving if you like.

Steps:

• Prepare poaching liquid: Gently squeeze kumquats over a measuring cup to release juice. Melt butter in a large skillet over medium heat. When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes. Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
• Poach fish: Fold thin ends ("tails") of fish fillets under a little so the fillets have a more uniform thickness. Season with salt, then gently slide the fillets into the simmering liquid. The fish will not be completely covered with liquid but should be in a single layer. Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer). Poach until fish is opaque throughout and flaky to the touch. (Check after 1 minute, but it may take up to 5 minutes.) Use a slotted fish spatula (or other long spatula) to transfer fish to a platter. Cover with parchment paper and set in a warm spot until ready to serve.
• Make buerre 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. Return liquid to skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes. Turn off heat and gradually add the butter, whisking in a few cubes at a time. If butter isn't melting, return pan to moderate heat and swirl to hasten melting. Whisk until each addition is incorporated before adding more. When all of the butter has been added, stir in the sliced kumquats. You should have about 1/2 cup sauce. Season with salt and pepper.
• Serve: Drizzle buerre blanc over fish, and garnish with mint.

Steps:

• For the sauce, line a sieve with cheesecloth and place over a bowl. Place the yogurt in the sieve and set aside for 3 to 4 hours to drain off all of the liquid. Discard the liquid, place this yogurt cheese in a bowl and whisk until smooth. Whisk in the remaining ingredients and set aside.
• For the sole, roll up each piece of sole lengthwise and secure with a toothpick. Place the celery juice in a large saucepan and bring to a simmer. Adjust the heat so that the liquid is at a slow simmer. Add the sole fillets and poach until cooked through, about 8 minutes. Carefully remove the fillets from the liquid.
• Toss together the garnish ingredients. Spoon some of the sauce in the center of each of 4 plates. Remove the toothpicks from the sole fillets and place 2 of the rolls over the sauce on each plate. Arrange the garnish mixture in a circle around the sauce and serve immediately.

Steps:

• In a medium saucepan, combine wine, sugar, cinnamon sticks, lemon peel, and 5 cups water. Place over medium heat, and stir until sugar is dissolved. Gently place nectarines in the liquid. Add more water if needed to cover nectarines. Place a square of cheesecloth over the fruit, and top with a small plate to keep fruit submerged.
• Increase heat to high, and bring liquid to a boil. Reduce to a simmer, and cook until nectarines are tender but not soft, about 5 minutes. Remove nectarines from liquid, and allow to cool
• Return liquid to a boil, and cook until reduced to a syrup that will coat the back of spoon, about 20 minutes. Remove from heat, and cool.
• Cut nectarines in half, and remove pit. Place two halves on serving plate. Drizzle with syrup. Top each half with a dollop of creme fraiche and a sprig of mint.

Steps:

• Preheat the oven to 400 degrees. Oil or butter one or two baking dishes large enough to accommodate the fish fillets in one layer. Lay the fish in the dish(es) and season with salt and pepper.
• Heat the olive oil over medium heat in a small or medium skillet and add the shallot. Cook, stirring, until tender and translucent, about 3 minutes. Add the wine to the pan, bring to a boil, and pour the wine and shallots over the fish. Return the skillet to the stove (make sure the heat is off) for later use. Cover the baking dish with foil and place in the oven. Bake 8 to 10 minutes, or 5 minutes for each 1/2 inch of thickness, until the fish is opaque and pulls apart easily with a fork.
• While the fish is in the oven, whisk together the garlic, capers, lemon juice and olive oil. You can also mash the garlic in a mortar and pestle and work in the capers, lemon juice and olive oil, though I prefer the capers chopped, even some intact, and not puréed.
• When the fish is done remove it from the oven and carefully transfer to a platter or plates. Cover and keep warm. Pour the liquid in the baking dish into the skillet and turn the heat on high. Reduce, stirring often, to about 1/4 cup - it should be thick - and stir in the garlic and caper mixture and the parsley. Whisk together, taste and adjust seasoning, pour over the fish and serve.