Poached Fish With Artichoke And Basil Sauce Recipe - Cooking Index
Poached Fish With Artichoke And Basil Sauce Recipe - Cooking Index
The great thing about this dish is that it can be served either hot or cold. If you choose to serve it cold, set the poached fish on a bed of mixed lettuce, garnish with tomato, cucumber, etc. and add a little rice vinegar to the sauce and call it Artichoke Pesto Vinaigrette.
Type: Fish| 1 1/2 lbs | 681g / 24oz | Fish fillets |
| 1 teaspoon | 5ml | Salt |
| 1 cup | 237ml | Dry white wine |
| 1 cup | 62g / 2.2oz | Yellow onion - roughly chopped (medium) |
| 2/3 cup | 157ml | Marinated artichoke hearts |
| 1 cup | 40g / 1.4oz | Fresh basil leaves |
| 1 | Lemon - juice only | |
| 3 | Garlic cloves - chopped | |
| 2 tablespoons | 30ml | Slivered or sliced almonds - lightly toasted |
| 3 tablespoons | 45ml | Freshly-grated parmesan cheese |
| 1/4 cup | 59ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large skillet, combine salt, wine, onion and 1 cup of water. Bring to a boil over medium-high heat and cook for 5 minutes. Place fish in water and add enough hot water to just barely cover. Reduce heat to a medium-low simmer. Cook for 8 to 10 minutes or until fish is just cooked.
To make sauce, combine artichoke hearts and the next 5 ingredients in a blender or food processor. Process until mixture is almost pureed, but still a tad chunky. While motor is running, add oil in a thin stream until emulsified. Add to a saucepan and heat over a low heat until warm. Do not allow to boil! Season with salt and pepper.
Place an equal portion of the cooked fish on each plate and drizzle sauce over.
This recipe yields 4 servings.
Source:
The Sporting Chef with Scott Leysath at - http://www.sportingchef.com
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