|Shallots, fine dice|
|to taste||to taste||Salt|
|to taste||to taste||White pepper|
|as needed||as needed||Lemon juice|
Per serving: Calories, 260; Protein, 25 g, Fat, 14 g (51% cal.); Cholesterol, 125 mg; Carbohydrates, 4 g; Fiber 0 g; Sodium, 190 mg.
Any lean white fish may be poached using this recipe or any of the variations below. For example:
For a sauce that is lower in fat, omit the liaison and the final monter au beurre. Finish the sauce with the desired amount of heavy cream,
À la Carte Service, Fast Method: Poach fish as in the basic recipe. Plate the fish as soon as it is cooked. Coat it with a pre-prepared white wine sauce. The poaching liquid may be reused throughout the service period and then used to make velouté for the next day’s sauce. Other sauces based on fish velouté or béchamel may be used instead of white sauce:
Prepare as in the basic recipe. Immediately before serving, fold
Strain the reduced poaching liquid (after step 8) and add a little of it to a thick Mornay Sauce for Glazing, just enough to thin it to the desired consistency. Coat the fish with the sauce and brown under the salamander or broiler.
Prepare like Poached Fish Mornay, but place the cooked fish on beds of cooked, buttered spinach before coating with sauce.
Before rolling, spread the fillets with a thin layer of seafood mousseline.
Double the quantity of fish stock. Omit the velouté, liaison, and final butter. After poaching, reduce the cooking liquid only slightly. Season carefully and strain. Serve the seafood with the broth.
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