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Stovetop to Oven Poaching:
Poached Swordfish with Lemon Parsley Sauce
4 medium sized swordfish steaks
1/2 cup extra virgin olive oil
3 tablespoons lemon juice
minced flat leaf parsley
salt and freshly ground black pepper
Directions:
In a small bowl, combine extra virgin olive oil, lemon juice, minced flat leaf
parsley, salt and freshly ground black pepper.
Set aside for no more than 30 minutes or the lemon juice will yellow the
parsley. Add 3-4 cups of water to the fish poacher and bring to a boil on the
stovetop. Add the fish pieces to the insert tray & lower gently into the
poacher, cover with lid. Carefully place fish poacher in the oven until opaque
or just cooked through. Lift the fish from the water, drain thoroughly and
arrange each fillet on a warm plate. Spoon the liquid over the fish and serve
immediately.
Stovetop Poaching:
Orange and Fennel Poached Sole
1/4 cup fresh orange juice
1/4 cup dry white wine
1 tablespoon white-wine vinegar
2 shallots, chopped fine
1/2 teaspoon fennel seeds
2 strips of orange zest, removed with a vegetable peeler
1/2 cup water
2 sole or orange roughy fillets (about 1 pound)
1 tablespoon unsalted butter
Directions:
In the poacher on the stovetop (using 2 burners) boil the orange juice, the
wine, and the vinegar with the shallots, the fennel seeds, and the zest, until
most of the liquid is evaporated.
Add the water, bring the mixture to a boil, place the sole on the tray, lower it
into the poacher and cover. Let simmer for 10 minutes. Remove the tray and
transfer the sole with a slotted spatula to 2 plates and keep it warm, covered.
Boil the poaching liquid until it is reduced to about 1/3 cup, remove the poacher
from the heat, and swirl in the butter. Season the sauce with salt and pepper and
pour it over the sole.
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