Poached Fillets in Caraway Sauce

Name: Poached Fillets in Caraway Sauce
Yield: makes 4 servings
Ingredients: 2 tablespoons corn, grapeseed, or other neutral oil; 1 medium onion, diced; 2 tablespoons caraway seeds, crushed; 2 tablespoons snipped fresh chives, plus more for garnish; 1/2 cup fish stock, preferably homemade (page 161), or water; 1/4 cup fresh lemon juice; 1/4 cup dry white wine or more stock or water; Salt and black pepper to taste; 1 1/2 to 2 pounds fillets of sea bass, red snapper, grouper, or other firm fish, skinned

December 14, 2011

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 you don’t have or want bread, would also be good.

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