Poached Wild Striped Bass

Name: Poached Wild Striped Bass
Ingredients: 3 cups white wine; 5 sprigs thyme; 1 bulb fennel, cut into wedges, with greens reserved; 2 carrots, peeled and cut into 1/2-inch diagonal slices; 1 onion, sliced; 2 cloves garlic, peeled; 10 peppercorns; 2 tablespoons kosher salt; 2 thin slices lemon; 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned; Olive oil for brushing

11 ingredients

15 steps

Ingredients

3 cups white wine
5 sprigs thyme
1 bulb fennel, cut into wedges, with greens reserved
2 carrots, peeled and cut into 1/2-inch diagonal slices
1 onion, sliced
2 cloves garlic, peeled
10 peppercorns
2 tablespoons kosher salt
2 thin slices lemon
1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
Olive oil for brushing

Directions

1

In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon.
2

Bring to a boil; reduce heat and simmer 10 minutes.
3

Turn off heat, and let cool to room temperature.
4

Measure fish at its thickest point.
5

If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later.
6

Lay the fish in the cooled liquid.
7

If liquid does not cover it, add water.
8

Bring to a simmer.
9

When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
10

When time is up, turn off heat and let cooking liquid cool to the touch.
11

Carefully transfer fish to a serving platter.
12

Reserve a cup of poaching liquid to make a sauce.
13

Using a small knife, peel away the skin and excess fat from the head to the tail.
14

Brush fish with olive oil.
15

Serve warm or at room temperature, passing a bowl of sauce.