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| PICTURE 1. Photos by Linda Robertson. |
Daniel Pfyl, hospitality management lecturer at Otago
Polytechnic, shares some professional techniques on
shallow-poaching sole, turbot or other flatfish fillets.
PICTURE 1: Check fish fillets for bones. Fold in three as
shown (this is called delice). Lay them in a buttered dish
that just fits them.
PICTURE 2: Season with salt, pepper and lemon juice, add
white wine and fish stock to come about a third of the way up
the fish.
PICTURE 3: Heat on top of the stove until almost boiling,
then cover with foil or a lid and finish in the oven for
about 5 minutes at 150degC. When cooked, the flesh will
bounce a little when pressed with a finger. Remove the fish
and keep warm while making the sauce.
To make a classic cream sauce:
PICTURE 4: Drain the poaching liquid into a non-aluminium pot
and simmer until reduced to a glaze. If you use an aluminium
pot with a whisk the sauce may go grey.
PICTURE 5: Add 250ml cream, whisk and cook until thickened.
Turn the heat very low or remove from heat and whisk in 100g
butter, bit by bit. Don't let it boil or it will curdle.
PICTURE 6: Season with salt, pepper and a dash of tabasco,
mustard or cayenne and lemon juice. Add finely chopped
chives.
PICTURE 7: To serve, place the fillets on a warm plate, and
spoon over a little of the sauce.
Thanks to Blue Water Products Ltd for supplying the
fish.
If you would like to request a particular technique,
please let us know: odt.features@odt.co.nz
with "trick of the trade" in the subject line.
• Earlier Trick of the trade columns
