Graham Kerr

150 Tarakihi Tauranga

Poached Fish-Basic Method, pages 50-51

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    4-6

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

Recipe to produce 4-6 portions U.S.A. Imperial Metric
Whole pompano 2 lb. 2 lb. 1 kilo
Pompano fillets 1 lb. 1 lb. .5 kilo
Chinese gooseberries ½ lb. ½ lb. .25 kilo
Kiwi fruit 10 tbsp. 5 fl. oz. 140 milliliters
Milk 4 tbsp. 2 oz. 60 grams
Butter 9 tbsp. 2¼ oz. 65 grams
Flour 1¼ cups 10 fl. oz. 285 milliliters
Milk 10 tbsp. 5 fl. oz. 140 milliliters
Fish stock:
Water 1¼ cups l0 fl.oz. 285 milliliters
Onion 1 small 2 oz. 60 grams
Bay leaf 1 1 1
Parsley 1 sprig 1 sprig 1 sprig
Salt, white pepper To season To season To season
Dry white wine ¼ cup 2 fl. oz. 60 milliliters
Grated Cheddar cheese ½ cup 2 oz. 60 grams

Method

Method of Preparation

  1. Detach head and tail of whole fish and keep on one side.
  2. Remove skin and fillet fish.
  3. Make stock with center bones, adding water, bay leaf, onion, and parsley.
  4. Butter a shallow casserole dish.
  5. Measure Chinese gooseberries, peel, and slice.
  6. Measure butter, flour, milk, wine, and cheese.

Method of Cookery

  1. Simmer bones with water, onion, and herbs for 30 minutes.
  2. Lay fillets in casserole dish, cover with milk (10 tbsp.) and fish stock. Seal with lid. Simmer gently for 8 minutes.
  3. Start sauce; make a roux with butter and flour. Add remainder of milk (1¼ cups), stirring all the time.
  4. When fish is cooked, strain poaching liquor into sauce and beat.
  5. Season sauce and stir in wine.

Serving

Place head and tail on oval dish. Place fillets in a pile between to resemble shape of whole fish. Coat with sauce—dust with cheese and place under grill to brown. Garnish with finely sliced Chinese gooseberries until fish is completely coated. Serve with Otaki Potatoes. A heavy white wine goes well.

© 1966 Graham Kerr. All rights reserved.