+
0 (0)

Categories: Fish and shellfish, Main courses, Quick and easy

Philippe LaPeyre's poached bass, sauce verte

When I was poaching a piece of salmon a couple of years ago, I accidentally turned off the burner before the cooking was done. That salmon was one of the best I'd ever cooked. The flesh was silky; the flavor ... Read more

Total time: 45 minutes | Serves 4
  • Water
  • 1 cup white wine
  • 1 small onion, sliced
  • 1 small carrot, sliced
  • 1 stalk celery, sliced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 1/2 pounds striped bass filets
  • 1 bunch watercress, stems removed (about 2 cups, tightly packed)
  • 1/4 bunch sorrel, stems and center ribs removed (about 1 cup, loosely packed)
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • 2 shallots, minced
  • 2 tablespoons minced chives

Step 1Bring 3 cups water, wine, onion, carrot, celery, bay leaves and salt to boil in covered 9-inch heavy non-aluminum skillet. Simmer 5 minutes. Reduce heat to low and add filets. If there's not enough liquid to cover filets, add just enough hot water to cover. Replace lid and cook 1 minute without letting liquid boil. Remove skillet from heat and steep filets, covered, 10 minutes.

Step 2Meanwhile, process watercress and sorrel leaves in food processor until finely chopped. Transfer chopped leaves to separate saucepan. Add butter, lemon juice, shallots and 1/3 cup of liquid used to cook fish. Bring to boil over medium heat and simmer 3 minutes.

Step 3Pour sauce onto serving platter and sprinkle with chives. Remove fish from poaching liquid, arrange on top of sauce and serve.

Each serving:
200 calories; 232 mg sodium; 124 mg cholesterol; 9 grams fat; 3 grams carbohydrates; 27 grams protein; 0.24 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Potato pancakes with fresh whipped lemon cream and salmon eggs
Albacore gravlax 'terrine' with tapenade
Seared scallops with ponzu, ginger and chives
Cucumber, crab and mango hors d'oeuvres