POACHING
Filets of fish take particularly well to poaching. Any kind of fish may be poached, but the sorts with firm flesh, such as sea bass, striped bass, pompano, red snapper and Spanish mackerel are less likely to break when they are lifted from the pan. All the savory ingredients are put into the pan with the liquid in which the fillets are cooked. The fish has gains flavor and at the same time adds its flavor to the cooking liquid. This liquid is then enriched and thickened with cream, butter or cream sauce and served with the fish. Use just enough liquid barely to reach the top of the fillets. To insure even cooking of the fish, cut a circle of buttered paper the size of the pan. Punch a tiny hole in the center of the circle to allow steam to escape. Cover the fish with (his paper and then cover the pan lightly. Use a shallow pan large enough so that the fillets can be arranged side by side, in a single layer.
The general procedure for poaching is this: Melt the butter in the pan and sprinkle it with chopped shallots or onions and with the special ingredients which give the dish its special character, such as mushrooms for bonne femmeand carrots and onions for paysanne.Arrange the fillets side by side on the vegetables. If there are any bones, put them on top of the fish. Add the designated liquid and cover the fish with the buttered paper. Bring the liquid to a boil, cover the pan, and simmer very gently until the fish is done. It is very important not to overcook fish, particularly the delicate fillets. Somehow most home cooks are afraid that they will not cook the fish long enough, so that over cooking is more common than under cooking. The fish is cooked when the flesh is no longer translucent, and will flake readily at the touch of a fork. The cooked fillets may be removed to a platter while the sauce is being prepared, or they may be left in the pan. The cooking liquid is then reduced. thickened and enriched, and any ingredients which need only brief cooking. such as oysters, mussels, or grapes, are added last.
Filet de Sole au Vin Blanc
Melt 1 tablespoon butter in a large shallow pan and sprinkle with 1 tablespoon finely chopped shallot or onion. On this arrange 5 or 6 fillets of sole, sprinkle with salt, and add a scant 1/3 cup white wine and ¾ cup fish stock or water. The liquid should barely cover the fish. Add also 6 peeled mushrooms. Cover the fish with a circle of buttered paper with a tiny hole in the center, bring the liquid to a boil, cover the pan. and simmer for 10 to 12 minutes, depending upon the thickness of the filets, or put the fish in a moderate oven for the same length of time Remove the mushrooms from the pan and arrange the fish on a heated serving platter. Cook the liquid in the pan until it is reduced to 1/3 its original volume, add 1 cup cream sauce and season to taste with salt and white pepper. Finish the sauce with ¼ cup heavy cream, or swirl in 3 tablespoons sweet butter. Pour the sauté over the fish and garnish the platter with the mushrooms. Fillets of other fish may be treated in the same way.
Fillet de Sole Bonne Femme
Melt 1 tablespoon butter in a large shallow pan and sprinkle with 1 tablespoon finely chopped shallot or onion. On this arrange 5 or 6 fillets of sole, seasoned with salt to taste. Add a scant 1/3 cup white wine and ¾ cup fish stock or water. Sprinkle the fish with ½ pound mushrooms, peeled and sliced, and 1 teaspoon chopped parsley. Cover the fish with a circle of buttered paper with a tiny hole in the center, bring the liquid to a boil, cover the pan and simmer for II) to 12 minutes, depending upon the thickness of the fillets. With a broad spatula remove the fish to a heated serving platter. Reduce the liquid in the pan rapidly to ½ its original volume, add 1 cup cream sauce and stir well. Add a little of the hot sauce to 2 slightly beaten egg yolks, return the sauce to the pan and cook for a minute or two without allowing the sauce to boil. Add salt and pepper to taste, a few drops of lemon juice and 1 tablespoon chopped parsley. Fold into the sauce 1 tablespoon whipped cream, pour the sauce over the fish, and glaze for a moment under the broiler flame. Other filets may be treated in the same way.
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