Poached fish can be made flavorful by using a delicious sauce derived from the poaching liquid. The process begins with creating a poaching liquid using fish stock, butter, and white wine with aromatics. After poaching, the liquid is simmered to intensify flavors and thicken into a syrupy sauce, enhanced with cream and herbs. Prior to serving, the sauce should be tasted for seasonings and adjusted accordingly. A few simple steps can elevate the dining experience with poached fish significantly.
The quickest way to craft a tasty sauce for poached fish? Reducing the poaching liquid to create a concentrated jus that's packed with flavor and body.
Taste your sauce for seasonings and add more herbs before pouring it over your fish, ensuring the heat is off to retain color and aroma.
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