Poached Sea Bass with Lemon Butter

Name: Poached Sea Bass with Lemon Butter
Ingredients: 1 quart water; 2 cups Vinho Verde or other dry white wine; 1 large leek, split lengthwise and thinly sliced crosswise; 1 large carrot, thinly sliced; 1 bay leaf; Salt and freshly ground pepper; Eight 4-ounce sea bass or cod fillets with skin; 4 tablespoons unsalted butter; 3 tablespoons fresh lemon juice; 2 hard-cooked eggs, chopped; 2 tablespoons chopped parsley; 2 tablespoons chopped chives

12 ingredients

8 steps

Ingredients

1 quart water
2 cups Vinho Verde or other dry white wine
1 large leek, split lengthwise and thinly sliced crosswise
1 large carrot, thinly sliced
1 bay leaf
Salt and freshly ground pepper
Eight 4-ounce sea bass or cod fillets with skin
4 tablespoons unsalted butter
3 tablespoons fresh lemon juice
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley
2 tablespoons chopped chives

Directions

1

In a stainless steel roasting pan set over 2 burners, combine the water, wine, leek, carrot and bay leaf and bring to a boil over high heat.
2

Reduce the heat to low and simmer for 10 minutes.
3

Season the liquid with salt and pepper and add the fish fillets, skin side up.
4

Simmer gently until the fish is just cooked through, 3 to 4 minutes.
5

Meanwhile, melt the butter in a small saucepan.
6

Add the lemon juice, season with salt and pepper and keep warm.
7

Drain the fish fillets on paper towels, then transfer them to warmed dinner plates.
8

Drizzle the lemon butter over the fish, sprinkle with the chopped eggs, parsley and chives and serve at once.