This recipe is based on Jacques Pépin’s Poached Trout in Vegetable Broth (video here). While there are lots of ingredients and while I list lots of steps it doesn’t take much longer than his presentation. If you don’t make sauce you could easily create this and eat within 20 minutes. Also, I imagine this basic method could make any other type of fish super flavorful and delicate.
The slow, weird, complicated part is the Beurre Blanc, a sauce that has eluded me for some time. I’m not sure if it worked this time because I used Amish butter or if it was due to trial and error… I’m not sure but I do know that even my failed, ultra-melted attempts were still absolutely delicious, so even practice is worthwhile.
This time, the sauce was appropriately creamy, but I didn’t get a good capture because I was too busy eating to care about staging…
• Tilapia or any fish that wants to be poached
• 1 small white onion, potatoes (as many as you will be serving), a few mushrooms, 1 stalk celery, 1 carrot
• 2 – 3 cups water
• 1 tsp olive oil, butter, or homemade vegetable stock
• 1 large bay leaf
• fresh & dried thyme
• 1/2 – 1 tsp peppercorns
• fine sea salt
• lemon juice and zest
• If serving with roasted vegetables, preheat oven to 425 degrees
1. Squeeze lemon juice onto fish and sprinkle with dried oregano, a dash of sea salt, and pepper.
2. Add enough water to a sauté pan so that the fish will be partially immersed. Boil water, white wine, sliced onion, sliced carrot & celery, small potatoes cut in half or regular potatoes cut into edible pieces, bay leaf, thyme, sage, and a bit of lemon peel. Crush and add peppercorns. Add olive oil or butter if you wish–I went with an ice cube of vegetable stock.
3. Reduce heat to medium, then rest fish upon vegetables and cover pan.
4. Check from time to time: skinned fish will exhibit doneness more obviously than fish with skin. Either way, it should take about 10 minutes.
5. Remove fish from pan and place on a plate with a bowl on top while you make the sauce and roast the potatoes.
6. Remove potatoes from liquid and sprinkle with olive oil and sea salt. Spread out on baking sheet along with asparagus. Roast while making the beurre blanc, about 20 minutes.
• 1/2 c fish stock
• 1/4 c white wine
• 2 T vinegar (white allows it to be blanc- I used red so it looked more like gravy)
• 1 T minced shallots
• 1/2 c – 1 c butter
1. The liquid from the poached fish will serve as the base for this sauce, so strain out the vegetables. Add about 1/2 c liquid back to the pan.
2. Add white wine and boil until the liquid is reduced by about half.
3. Reduce heat to medium and add vinegar, shallots, and 2 T butter.
4. Reduce heat to low and add butter 1 T at a time, whisking continuously until each is absorbed by the liquid. It is important that the butter is cold and that there is continuous movement with a whisk as it can melt very easily, making for a deflated, watery sauce.
5. Remove from heat completely and add the last few pieces of butter, continuing to stir. The final result should be creamy and heavenly.. Pour liberally over both fish and asparagus.
**Anti-waste tip: Save any remaining fish stock to enhance dinner the next day.. I used it for fish tacos, but it would make a very hearty soup, vegetable cooking liquid – – anything, really. Its also useful to save the vegetables for a small batch of vegetable or fish stock, and/or to season & eat as a simple side dish.**