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.
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