Name: Poached Sole with Watercress an
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 cups chicken stock, preferably homemade or canned low-sodium broth, or water; ½ cup chopped fresh ginger; 2 garlic cloves, chopped; 1 pound white fish bones, cut into small pieces; 1 lemongrass stalk, trimmed, smashed, and chopped; 1 fresh green Thai chile, seeded and minced; ½ cup dry white wine; 1½ pounds sole or fluke fillets, skinned, deboned, and cut diagonally into 1-inch slices; 1 pound thin fresh egg noodles; ¼ cup julienned fresh ginger; 2 cups fresh oyster mushrooms, cleaned, trimmed, and julienned; Salt and cayenne pepper; 1 bay leaf; 1 tablespoon unsalted butter; 1 celery stalk, cut into 2-inch lengths; 2 sprigs fresh thyme; ½ onion, sliced; 1 leek, trimmed, washed, and cut into 2-inch lengths; ¼ cup fresh lime juice, plus more to taste; 1 tablespoon nam pla (Thai fish sauce), plus more to taste; 1 teaspoon minced fresh green Thai chile, plus more to taste; 1 cup fresh cilantro leaves; 4 cups fresh watercress, washed, trimmed, and roughly chopped

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This soupy fish and noodle bowl is humble in presentation, but the mushrooms and fragrant fish stock add an exquisite sophistication. We like to add mussels, shrimp, or other seafood to make this a hearty one-dish meal.

Ingredients

Fish Fumet

½ onion, sliced
1 leek, trimmed, washed, and cut into 2-inch lengths
1 celery stalk, cut into 2-inch le

Method

To make the fumet: Put the onion, leek, celery, thyme, and bay leaf into a large square of cheesecloth. Wrap tightly and secure the sachet with kitchen string. Set aside.
Melt the butter in a large saucepan over medium-high heat. Add the bones and sweat until opaque, then add the lemongrass, ginger, garlic, and chile. Cook just until fragrant, about 30 s