Poached Hake Wlemon Butter Sauce Recipes

Steps:

• Cut cod fillets into four serving size pieces and place in large pan in one layer.
• Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water.
• Add the bay leaf, the parsley sprigs, peppercorns and cloves.
• Bring to a simmer and cover and cook gently for three to four minutes until fish just flakes--cooking time will depend upon the thickness of the fish--do not overcook.
• While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter.
• Remove 1/4 cup of the poaching liquid and add it to the sauce, stirring all the while.
• Bring the sauce to a boil, add the lemon juice and swirl in the remaining butter, one tablespoon at a time.
• Remove from the heat and add the minced parsley.
• Taste the sauce and adjust seasoning.
• Drain the fish and serve it hot with the lemon-butter sauce poured over it.

Steps:

• Fill a saute pan fitted with a lid with water at least 1" deep.
• Throw in parsley, lemongrass, tarragon and peppercorns. Then add the wine.
• Cover the pan and allow the poaching liquid to come to a rolling boil then turn the heat down to low. Cook for 20 minutes to infuse the flavors.
• Bring the liquid back up to a rolling boil. Turn heat back down to the lowest setting. This is done so that the fish will not come apart due to creating violent currents. When the boil settles down, using a thin, flat, slotted spatula, place the fillets gently in the water, and cover for 5 minutes. Remove the fillets to a platter and keep warm. If you need to poach in batches, remember to bring the liquid back to a rolling boil and then back down.
• Heat lemon juice to boiling in a small saucepan.
• One piece at a time, whisk butter into lemon juice, until the sauce is fully emulsified. You should have a thin and creamy sauce.
• Whisk in chervil and your salt and pepper. Pour over fish and serve immediately.