Provided by Florence Fabricant
Categories dinner, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the fish in a deep skillet or a large saucepan. Place carrot, celery, onion, parsley and peppercorns around the fish.
- Add wine and enough water just to cover the fish. Season to taste with salt.
- Heat to a simmer on top of the stove, cover pan and continue cooking the fish, barely at a simmer, until it is cooked through, about 15 minutes.
- Meanwhile melt butter in a small saucepan and allow it to cook slowly until it turns a deep golden nut-brown. Stir in capers and lemon juice. Remove from heat.
- When the fish is done, remove it from the poaching liquid, draining it well. Place it on a warm platter or divide it among four warm plates. Reheat the butter sauce briefly, pour over the fish and serve.
Nutrition Facts : @context http, Calories 484, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 23 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 12 grams, Sodium 976 milligrams, Sugar 3 grams, TransFat 1 gram
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