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French · Main
Filets de Poissons Pochés au Vin Blanc
Lean white fish fillets gently poached in the oven with shallots, vermouth and stock, then napped with a velouté made from the reduced poaching liquor, so none of the flavour is wasted.
- Yield6 main-course servings
- Hands-on35 min
- Total49 min
- Difficulty
Ingredients
Fish
- 20 gunsalted butter, softened
- 2 tbspshallots or spring onions, finely minced
- 1.1 kglean white fish fillets (sole, flounder, whiting or similar), skinned
- to tastesalt and white pepper
- 160 mldry white vermouth or dry white wine
- 500 mlcool fish stock or water, enough almost to cover
Velouté
- 42 gunsalted butter
- 32 gall-purpose flour
- 240 mlmilk, warmed
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