Shallow-Poached Fish Fillets

Name: Shallow-Poached Fish Fillets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Coarse salt; 118 milliliters dry white wine; 4 mediums fish fillets such as turbot, sole, or flounder (each about 4 ounces and 1/4-inch thick), or substitute 8 small fillets; 113 grams kumquats, halved; 6 kumquats, thinly sliced; 2 Tbsps chiffonade of mint, plus whole leaves; 4 servings Freshly ground pepper; 1 medium shallot, minced; 118 milliliters fresh tangerine juice (from 2 to 3 tangerines); 1 Tbsp unsalted butter; 6 Tbsps (3/4 stick) unsalted butter, well chilled and cut into small cubes

Shallow-Poached Fish Fillets

Shallow-Poached Fish Fillets is a gluten free recipe with 4 servings. One portion of this dish contains about 2g of protein, 20g of fat, and a total of 261 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of pepper, butter, substitute 8, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Fish

Salt

Equipment you will use

Baking Paper

Spatula

Equipment

Baking Paper

Spatula

Ingredients

Servings:

4servings

Coarse salt 118milliliters

dry white wine 4mediums

fish fillets such as turbot, sole, or flounder (each about 4 ounces and 1/4-inch thick), or substitute 8 small fillets 113grams

kumquats, halved 6

kumquats, thinly sliced 2Tbsps

chiffonade of mint, plus whole leaves 4servings

Freshly ground pepper 1medium

shallot, minced 118milliliters

fresh tangerine juice (from 2 to 3 tangerines)1Tbsp

unsalted butter 6Tbsps

(3/4 stick) unsalted butter, well chilled and cut into small cubes

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.