Poached Fish With Tomatoes And Purple Basil Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 each: Halibut, filets,
1 cup: Stock, fish
--, @ 6oz ea
1 cup: Basil, purple, chopped
5 ounce: Butter, unsalted
Salt, to taste
1 cup: Tomatoes, seeded,
Pepper, to taste
-- skinned, chopped
Directions:
Remove the skin from the filets. In a saute pan, melt 1 ounce of
butter, and add the fish. Cover the fish with fish stock and adjust
the seasoning. Cover with buttered parchment paper, (buttered side
down) then bring to a boil and simmer for about 2 minutes.
Turn the fish and cook an additional 2 minutes.
Remove the pan from the heat, remove the parchment paper, and let
the pan sit for a minute.
Remove the fish from the pan and drain on a napkin. Pass the fish
stock through a strainer to another saute pan and bring to a boil
over high heat. Reduce by one-third.
Add the tomatoes and basil to the reduced liquid, heat through,
then add 4 ounces of butter, salt and pepper, and whisk.
Place the fish on a serving plate, spoon the sauce over the fish,
and garnish with basil leaves.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
butter, and add the fish. Cover the fish with fish stock and adjust
the seasoning. Cover with buttered parchment paper, (buttered side
down) then bring to a boil and simmer for about 2 minutes.
Turn the fish and cook an additional 2 minutes.
Remove the pan from the heat, remove the parchment paper, and let
the pan sit for a minute.
Remove the fish from the pan and drain on a napkin. Pass the fish
stock through a strainer to another saute pan and bring to a boil
over high heat. Reduce by one-third.
Add the tomatoes and basil to the reduced liquid, heat through,
then add 4 ounces of butter, salt and pepper, and whisk.
Place the fish on a serving plate, spoon the sauce over the fish,
and garnish with basil leaves.
Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp