I had some fish fillets om hand and I needed a quicky recipe. So, I created this gem:, pouched fish fillets in an onion sauce. Now, for some explanation: Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other “moist heat” cooking methods, such as simmering and boiling; and ii uses a relatively lower temperature. There are three basic methods for poaching; shallow, submerge, or deep-poaching. Fish fillets are excellent for poaching. In the recipe given I used the shallow water cooking method. I also decided to use a good, easy and quick to prepare sauce to go with the fish. Onion Sauce came to mind, and it worked out pretty good.
The recipe itself is multifaceted in that it can be served with pasta, a grain ( like rice, couscous, quinoa) or like we did it this time, with kasha (buckwheat groats). Thanks to my Jewish Brethren, I’ve developed a fondness for kasha.
FISH FILLETS WITH ONION SAUCE
4 fish fillets of your choice, about 6-8 ounces each
½ cup white wine
8 whole peppercorns
2 cloves garlic, crushed
Salt to taste
- Wash fillets under cold running water and pat dry with paper towels.
- Place all the ingredients, except the fish, in a large skillet and add at least 2 inches of water. Heat the water on medium high heat until it is steaming. The water should be moving around but not bubbling.
- Slide the fillets into the water. reduce heat to medium low, cover and cook approximately 8-10 minutes to poach. The pouching time will vary depending on the thickness of the fish. Once the fillets are tender to your satisfaction, carefully remove the fish to a serving dish or platter, using a slotted spatula. Serve immediately with Onion Sauce (recipe given below).
Yield: 4 servings.
2 onions, peeled and slice thinly in circles
3 tablespoons olive oil
2 tablespoons flour
2 vegetable bouillon cubes
1 cup water
1 tablespoon fresh chopped parsley
- Heat olive oil in a skillet or saucepan over medium-high heat. Add onions and sauté until golden.
- Add flour, bouillon cubes and water. Turn heat to low and blend, stirring constantly until sauce has a smooth, gravy-like consistency.
- Pour sauce over fillets, garnish with parsley and serve