Poached Fillets in Caraway Sauce

Caraway seeds have too long been relegated to the tops of rye bread; their bitter, nutty flavor is distinctive and easy to like. Here they dominate a simple Romanian sauce used for fish. To crush the seeds, put them in a plastic bag and press on it with the bottom of a pot—really lean into it, rock back and forth a bit, and you’ll get it.

If you can lay your hands on crusty rye or pumpernickel bread, this is the place for it. Salad or any simple vegetable dish, along with rice if yo