Variations

Any lean white fish may be poached using this recipe or any of the variations below, including: Halibut Cod Perch

Turbot Pike Scallops

Haddock

For a sauce that is lower in fat, omit the liaison and the final monter au beurre. Finish the sauce with the desired amount of heavy cream, 6-12 f1 oz (175-350 mL).

À la Carte Serice, Fast Method: Poach fish as in basic recipe. Plate the fish as soon as it is cooked. Coat it with a pre-prepared white wine sauce. The poaching liquid may be reused throughout the service period, then used to make velouté for the next day's sauce. Other sauces based on fish velouté or béchamel may be used instead of white sauce: Bercy Normandy Nantua

Herb Mushroom Mornay

Glazed Poached Fish

Prepare as in basic recipe. Immediately before serving, fold 1 pt (500 mL) hollandaise and 8 f1 oz (250 mL) heavy cream, whipped, into the sauce. Coat the fish and brown it quickly under the salamander.

Poached Fish Bonne Femme

Add 1i/i lb (700 g) sliced mushrooms to the shallots in the poaching pan. Poach as in basic recipe. Omit egg yolks. Do not strain the sauce.

Poached Fish Dugléré

Add 1V2 lb (400 g) tomato concassé (p. 533) and 4 tbsp (60 mL) chopped parsley to the pan when poaching the fish. Poach as in basic recipe. Omit liaison, but stir 5 oz (150 g) raw butter into the sauce before serving. Do not strain.

Poached Fish Mornay

Strain the reduced poaching liquid (after step 8) and add a little of it to a thick Mornay Sauce for Glazing (p. 171), just enough to thin it to the desired consistency. Coat the fish with the sauce and brown under the salamander or broiler.

Note: Scallops are often prepared à la Mornay and served in scallop shells with a duchesse potato border. The dish is called Coquille St. Jacques Mornay. (St. Jacques is the French term for scallop, and coquille means "shell.")

Poached Fish Florentine

Prepare like Poached Fish Mornay, but place the cooked fish on beds of cooked, buttered spinach before coating with sauce. Seafood à la Nage

Double the quantity of fish stock. Omit the velouté, liaison, and final butter. After poaching, reduce the cooking liquid only slightly. Season carefully and strain. Serve the seafood with the broth.

Figure 15.2

Rolling and folding sole fillets.

Figure 15.2

Rolling and folding sole fillets.

(a) To make paupiettes, or rolled fillets of sole, lay the fillets on the work surface, skin side up. Starting at the large end, roll tightly. As the fish cooks, the connective tissues on the skin side shrink and keep the roll tight. If you roll the fillet skin side out, it unrolls as it cooks.

(b) If the fillets are to be poached flat or folded, first make a series of very shallow cuts in the skin side as shown. This helps keep the tissues from shrinking and deforming the fillet. Fold so the flesh side is out (skin side on the inside).

(a) To make paupiettes, or rolled fillets of sole, lay the fillets on the work surface, skin side up. Starting at the large end, roll tightly. As the fish cooks, the connective tissues on the skin side shrink and keep the roll tight. If you roll the fillet skin side out, it unrolls as it cooks.

(b) If the fillets are to be poached flat or folded, first make a series of very shallow cuts in the skin side as shown. This helps keep the tissues from shrinking and deforming the fillet. Fold so the flesh side is out (skin side on the inside).

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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