Poached Fish Supreme Recipe
Ingredients:
- 2 pounds fish fillet
- Fumet stock to cover
- 1/2 cup dry white wine
- 1 cup Supreme Sauce (see the recipe below)
- 1/2 cup shell fish, or sliced avocado, or asparagus spears cooked or broccoli cooked, or white seedless grapes
How to cook Poached Fish Supreme:
- Add the white wine to the fumet stock and poach fish until it flakes easily when prodded with a fork.
- Transfer to a buttered baking dish. Top each portion with any of the suggested alternate items.
- Pour supreme sauce over all and broil about 4 minutes until sauce is bubbly and heated through.
- You may even wish to sprinkle cheese (grated) or buttered bread crumbs over all before you broil.
Supreme Sauce Recipe
Supreme Sauce Ingredients:
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- Salt and pepper
How to cook Supreme Sauce:
- Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for 2 minutes. Add the stock, 2 tablespoons at a time, whisking the mixture to a smooth consistency after each addition.
- Whisk in the cream and cook on medium heat until thickened and nearly boiling.
- Season to taste with salt and pepper.
Note:
The Poached Fish Supreme recipe easy to prepare and so good!
This recipe for Poached Fish Supreme serves/makes: 6 – 8
The Poached Fish Supreme recipe is adopted from The Mike Roy Cookbook by Mike Roy – 1966.
Main Ingredient: Various Fish
Preparation Method: Poached/Simmered
Cuisine: French