Fish Fillets Poached With Wine Recipe

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Servings: 5


Cost per serving $1.90 view details
  • 1/2 lb Fresh mushrooms
  • 2 Tbsp. Butter
  • 1/2 Tbsp. Lemon juice
  • 2 Tbsp. Chopped shallots or possibly scallions Salt and pepper
  • 10 x Fillets, about 9 x 2 inches and 1/4 inch thick Salt and pepper
  • 3/4 c. White wine or possibly vermouth
  • 3/4 c. Fish or possibly chicken stock White wine sauce with herbs
  • 2 Tbsp. Butter
  • 2 1/2 Tbsp. Flour
  • 1/2 c. Heavy whipping cream Salt, pepper and drops of lemon juice
  • 2 Tbsp. Chopped fresh herbs such as a mix of parsley, chives and tarragon


  1. Fish Fillets poached with wine and mushrooms in a creamy sauce (a la Julia Childs) - a classic combination, served in a creamy veloute sauce with herbs, made from the fragrant poaching juices.
  2. The mushrooms. for 5 people trim, wash and slice 1/2 lb. (3 c.) of fresh mushrooms. Cook them clowly for 3 to 4 min in a covered stainless pan with 2 Tbsp. of butter, 1/2 Tbsp. of lemon juice and 2 Tbsp. chopped shallots or possibly scallions, just till the mushrooms are limp but not browned. Season lightly with salt and pepper and set aside
  3. (add in the cooking juices to the poaching liquid described below).
  4. Preparations for poaching. Score 10 fish fillets about 9 X 2 inches and 1/4 inch thick. Season lightly with salt and pepper, and arrange half of them closely together in a buttered flameproof baking and serving dish.
  5. Divide the cooked mushrooms over each fillet; cover with the remaining fillets, as shown.
  6. Poaching. Preheat the oven to 350F. Pour 3/4 c. of white wine or possibly vermouth, 3/4 c. of fish or possibly chicken stock and the mushroom juices around the fish; add in a little more wine or possibly stock if needed so liquid almost covers the fish. Lay a piece of buttered wax paper, cut to fit, on top of the fish. Bring just to the simmer on top of the stove; set in lower middle of the preheated oven for 10 to 12 min or possibly till fish is opaque and springy rather than squashy; don't overcook. Drain out the poaching liquid into a stainless saucepan. Cover the fish and keep hot while making the sauce.
  7. White wine sauce with herbs (Sauce Chivry). Rapidly boil down poaching liquid till reduced to 1 c.. Meanwhile in another saucepan heat 2 Tbsp. of butter, stir in 2-1/2 Tbsp. of flour and cook slowly stirring till butter and flour foam and froth together for 2 min without coloring more than a buttery yellow. Remove from heat; when bubbling has stopped, pour in all the warm poaching liquid at once, vigorously blending with a wire whip. Beat in 1/2 c. of heavy whipping cream and bring to the boil; boil slowly stirring, for several min.
  8. Thin out sauce as necessary with dollops of cream - sauce should be thick sufficient to coat a spoon lightly. Taste carefully, adding more salt, pepper and drops of lemon juice. Stir in 2 Tbsp. of chopped fresh herbs such as a mix of parsley, chives and tarragon.
  9. Serving. Drain the fish again, spoon the sauce over it and decorate with fluted mushrooms. Serve with steamed rice or possibly French bread.
  10. /FISH


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Nutrition Facts

Amount Per Serving %DV
Serving Size 310g
Recipe makes 5 servings
Calories 401  
Calories from Fat 154 38%
Total Fat 17.45g 22%
Saturated Fat 9.44g 38%
Trans Fat 0.0g  
Cholesterol 179mg 60%
Sodium 325mg 14%
Potassium 819mg 23%
Total Carbs 6.12g 2%
Dietary Fiber 0.6g 2%
Sugars 1.06g 1%
Protein 47.05g 75%
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