Poached Fillet of Fish Bercy

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Shallots                                                                    50 g

Lemon                                                                     1

Dry white wine                                                        125 ml

Fish stock                                                                 125 ml

Fish veloute                                                             500 ml

Butter                                                                       100 g

Eggs                                                                         2

Parsley

Salt

Method

  1. Peel and finely dice the shallots cook them in butter and place them in a fireproof dish.
  2. Soak the fillets in acidulated water for 10 minutes.
  3. Fold the fillets in half.
  4. Season the fillets, place them on top of the shallots and barely cover with fish stock and white wine.
  5. Cover with a buttered paper cartouche, bring to the boil and poach in an oven for about 5 minutes until cooked.
  6. Remove the fish, drain on a cloth and keep warm.
  7. Reduce the cooking liquor to an essence then add the fish veloute and the butter.  Remove from the heat and do not reboil.
  8. Add a sabayon made from the egg yolks. 
  9. Add the chopped parsley and adjust the seasoning.
  10. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  11. Mask the fillets with the remaining sauce and glaze under a grill.

Notes:

  1. Suitable fish for this recipe are sole, plaice and turbot.
  2. The serving dish and sauce must be at blood temperature to avoid separation.

 

 

Contact

24/7 Workplace Safety

workplacesafety247@gmail.com

1 Queens Court
Gillingham
SP8 4DZ

Mobile: 07878780019
Office: 01747825526

Search site

24/7worplacesafetytraining