Shallow-Poached Fish Fillets

Name: Shallow-Poached Fish Fillets
Yield: Serves 4
Ingredients: 4 ounces kumquats, halved; 1 tablespoon unsalted butter; 1 medium shallot, minced; 1/2 cup dry white wine; 1/2 cup fresh tangerine juice (from 2 to 3 tangerines); 4 medium fish fillets such as turbot, sole, or flounder (each about 4 ounces and 1/4 inch thick), or substitute 8 small fillets; Coarse salt; 6 tablespoons (3/4 stick) unsalted butter, well chilled and cut into small cubes; 6 kumquats, thinly sliced; Freshly ground pepper; 2 tablespoons chiffonade of mint (page 21), plus whole leaves

January 26, 2012

You could simply reduce the poaching liquid until it has more body and serve it as is, or enrich it with a bit of cream or butter. This recipe turns the cuisson into buerre blanc, one of the classic sauces of French cuisine, and then emboldens it with more kumquats for color, flavor, and texture. Two sauce variations for shallow poached fish follow.

Recipe notes

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