Poached Fish With Russian Sauce Recipes

POACHED FISH

Steps:

• In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
• Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
• Serve.

POACHED FISH WITH STARFRUIT SAUCE

Steps:

• Put water, oil, ginger, fruits, vinegar, sugar, soy sauce, garlic, salt, in pan, bring to the boil.
• Put in the fish. Cover and simmer till cooked through (about 5-10 minutes depending on thickness of fish.).
• Taste to adjust saltiness. (You may want to be on the salty side because the fish is not marinaded.).
• Take out the fish onto a plate leaving sauce in the pan.
• Dissolve starch in water to make starch water.
• Add basil to sauce.
• With one hand stirring the sauce, slowly dripping in only enough starch water to achieve the right consistency (the sauce should be able to stay on the fish, but not lumpy.) Make more starch water if the sauce is still too watery.
• Pour the sauce over the fish and garnish with fruit slices.

POACHED FISH WITH MISO SAUCE

Steps:

• Mix miso, tahini, water, and sugar in a large saucepan over low heat. Whisk until blended. Add ginger, soya sauce and fish sauce.
• Place fish in pan and cook 3-5 mins per side.
• Serve fish drizzled with sauce and garnished with cilantro.

POACHED FISH IN RED PEPPER SAUCE

Steps:

• Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
• Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.

POACHED FISH WITH RUSSIAN SAUCE

Steps:

• Put the oil in a deep skillet and turn the heat to medium-high. A minute later, add the mushrooms and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until they break down and release their juices, about 10 minutes. Stir in the olives, pickles, capers, stock, and salt and pepper and bring to a steady simmer.
• Sprinkle the fish with salt and pepper, then gently slide the fillets into the stock and cook just until a thin-bladed knife passes through with little resistance, less than 10 minutes. Transfer the fish to a warmed serving dish.
• Bring the sauce to a boil and reduce slightly. If you want a thickened sauce, as is traditional, mix the cornstarch with 2 tablespoons cold water and stir into the sauce. Lower the heat, then simmer until the sauce thickens; taste and adjust the seasoning. Spoon the sauce over the fish, garnish with parsley, and serve.