Cooking Recipe Poached Fish With Tomatoes & Purple Basil
Recipe Ingredients
Directions
Remove the skin from the filets. In a saute pan, melt 1 ounce of
butter, and add the fish. Cover the fish with fish stock and adjust
the seasoning. Cover with buttered parchment paper, (buttered side
down) then bring to a boil and simmer for about 2 minutes.
Turn the fish and cook an additional 2 minutes.
Remove the pan from the heat, remove the parchment paper, and let
the pan sit for a minute.
Remove the fish from the pan and drain on a napkin. Pass the fish
stock through a strainer to another saute pan and bring to a boil
over high heat. Reduce by one-third.
Add the tomatoes and basil to the reduced liquid, heat through,
then add 4 ounces of butter, salt and pepper, and whisk.
Place the fish on a serving plate, spoon the sauce over the fish,
and garnish with basil leaves.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA