Poached Bass Dugléré
Category:
Fish and Shellfish, Moist-Heat Methods, shallow poaching |
Equipment:
Sauté pan, parchment paper |
No. Servings:
4 |
Serving Size:
5 oz. (140g) fillet |
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Yield:
2 lb. (900 g) |
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| 1 oz. | butter |
| 4 ea. | * striped bass fillets, 5 oz. (140 g) |
| 2 oz. | onions, small dice |
| 1 oz. | shallots, brunoise |
| to taste | salt |
| to taste | white pepper |
| 8 oz. | * tomato concassé |
| 12 fl. oz. | white wine |
| 8 fl. oz. | * fish velouté (recipe 18.10) |
| 2 Tbsp. | * butter |
| 1 Tbsp. | parsley, chopped |
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1 | Preheat an oven to 350°F (177°C). | 2 | Butter the bottom of a sauté pan. Cut a circle of parchment paper to fit the diameter of the sauté pan and butter one side of it. | 3 | Place the shallots and onions in the bottom of the sauté pan. Season the fish fillets and place them on top of the onions and shallots. | 4 | Add the tomato and white wine to the pan. Place the pan over moderate heat and bring to a simmer. | 5 | Cover the pan with the buttered parchment and place into the oven. | 6 | **Allow fish to poach in the oven for about 10 minutes or until it reaches an internal temperature of 145°F (63°C). | 7 | **Remove the fish from the pan, cover, and hold at or above 135°F (57°C). | 8 | Return the pan to the stovetop and add the velouté. Simmer to reduce the liquid to a sauce consistency. | 9 | Finish the sauce with butter. Adjust the seasoning with salt and white pepper. | 10 | Coat the fish fillets with the sauce, garnish with chopped parsley, and serve. |
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| Nutrition Information | | Calories | 371 | | Fat (g) | 18 | | Protein (g) | 29 | | Carbohydrate (g) | 19 | | Cholesterol (mg) | 97 | | Sodium (mg) | 975 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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