Friday, March 23, 2012

Recipe: Poached Fish with Welsh Parsley Sauce

This is a recipe that seems like so much trouble but is really simple to prepare if you do some things beforehand.  My wife was working this day and did not get home until after 7pm and I had dinner on the table by 8.  For the fish, Salmon is traditional but I balk at smothering such a tasty fish in a cream sauce.  I prefer one with a nice white flesh, Cod, Whiting, Perch, Halibut, etc. (I used Cod).  Leftover sauce can be kept and tastes delicious over some scrambled eggs the next morning.

Poached Fish with Welsh Parsley Sauce

6oz fish for each person
Place fish on a piece of aluminum foil.  Season with kosher salt and pepper then place a parsley stalk, 2 bay leaves and a slice of lemon on each piece of fish.  Sprinkle with some Noilly & Pratt White Vermouth and seal foil.  Allow to stand in refrigerator for 15mins or until needed. Pre-heat oven to 350° and bake in foil 15-20mins.

For the sauce (good for 4 people):
1C Whole Milk
1/8tsp Mace
1 Bay Leaf
5 Peppercorns
1 Slice onion about 1/4" thick

1T Half & Half
2t Lemon Juice
1/4 C Chopped Parsley (use fresh)
Salt & Pepper to taste

Place all in saucepan and bring to the simmer over medium heat, allow to simmer 5 mins then turn off heat, cover and cool.  Strain through sieve into measuring cup, discard seasonings.  Return washed pan to stove on med heat and add 2T butter, when hot add 2T Flour.  Cook, stirring with whisk constantly, 5 mins.  Don't allow to burn or turn brown.  Add milk mixture whisk and simmer until thickened @5mins.  Add remaining ingredients and mix well to incorporate.


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