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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOLE-POACH-WINE" "M" "10/24/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "FISH FILETS POACHED IN WHITE WINE" "sole or other fish filets, poached in white wine"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Basic poaching recipe, for fish filets to be sauced by any of many
methods.
.PP
From JC, page 208.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "buttered baking and serving dish,"
fireproof, 10 to 12 inches in diameter, 1-1/2 to 2 inches deep.
.IG "" "buttered wax paper,"
cut to fit over fish in baking dish
.IG "" "saucepan,"
to hold cooking liquid after poaching
.sp
.IG "2 Tbsp" "finely minced shallots"
or \fIgreen onions\fP
.IG "2-1/2 lb" "sole or flounder filets,"
skinless and boneless, cut into serving pieces.
.IG "" "salt and pepper"
.IG "1-1/2 Tbsp" "butter,"
cut into bits
.IG "1-1/2 cups" "poaching liquid:"
.br
.ta .5i
	cold white-wine fish stock;
.br
or	3/4 cup dry white wine or 2/3 cup dry white vermouth, 
plus 1/4 cup bottled clan juice,
.br
	plus water to volume
.br
or	wine and water mixed
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 350 F.
Butter the baking dish.
.SK 2
Sprinkle half the shallots or onions in the bottom of the dish.
See note below for a richer poaching liquid.
Season the filets lightly with salt and pepper.
Arrange them in one only slightly overlapping layer in the dish.
If filets are thin, they may be folded in half to form a triangle.
Sprinkle the filets with the remaining shallots or onions.
Dot with butter.
Pour in the cold poaching liquid and enough water so fish is barely covered.
.SK 3
Bring almost to the simmer on top of the stove.
Lay the buttered paper over the fish.
Place dish in bottom third of preheated oven.
Maintain liquid almost at the simmer for 8 to 12 minutes,
depending on the thickness of the filets.
The fish is done when a fork pierces the flesh easily.
Do not overcook.
The fish should \fInot\fP be dry and flaky.
.SK 4
Place a cover over the dish and drain out all cooking liquid into saucepan.
Be careful not to break apart the filets.
The fish may be kept warm for a few minutes over hot but not simmering water.
Or, set it aside, covered with its wax paper,
and reheat later for a few minutes over simmering water.
Be sure fish does not overcook as it reheats.
Before saucing, drain off any liquid which may have accumulated in the dish.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Saucing recipes are given on following pages, for:
.in +.5i
\fIfilets de poisson Bercy aux champignons\fP
.br
\fIfilets de poisson gratin\*(e's, \*(a` la parisienne\fP
.in
.PP
If the cooking liquid is to be made into a white sauce, 
optionally add before poaching, below and about the fish, 
the ingredients for making substitute white chicken stock 
(a carrot, another shallot and a stalk of celery, all finely chopped,
and an herb bouquet [several sprigs parsley, 1/4 tsp ground thyme, and
1/2 tsp ground bay leaf];
see recipe SAUCE-STOCK-SUB).
If this is done, the fish should be removed to a serving platter before
saucing, to separate it from the added vegetables.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
timing for doneness critical.
.I Time:
20 minutes to completion of poaching.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.ce
SAUCING OF POACHED FISH FILETS
.sp
.SH "FISH FILETS POACHED IN WHITE WINE WITH MUSHROOMS"
.SH "\fIFilets de poisson Bercy aux champignons\fP"
.SH ""
.PD 0
.in -.5i
(6 servings)
.sp
.in
.IG "" "skillet,"
for cooking mushrooms
.IG "" "wire whip,"
for blending the sauce
.sp
.IG "3/4 lb" "sliced fresh mushrooms,"
about 3-1/2 cups
.IG "2 Tbsp" "butter"
.IG "1/8 tsp" "salt"
.IG "pinch" "pepper"
.sp
.IG "2-1/2 lb" "\fIfilets\fP"
\fIof sole or flounder\fP, and the ingredients and utensils for poaching
them
.sp
.IG "2-1/2 Tbsp" "flour"
.IG "3 Tbsp" "softened butter"
.IG "1 cup" "whipping cream"
.IG "" "salt and pepper"
.IG "" "lemon juice"
.sp
.IG "1/4 cup" "grated Swiss cheese"
.IG "1 Tbsp" "butter,"
cut into bits
.sp
.PD
.SK 1
Before poaching the fish,
toss the mushrooms in hot butter over moderately high heat (@8)
for a minute or two, without browning.
Season with pepper and salt.
Set aside.
.SK 2
Arrange the fish and the shallots or onions in the buttered baking
dish, as in the master recipe.
Spread the mushrooms over the filets.
Pour the liquid around them.
Poach, as in the master recipe, drain the liquid into a saucepan.
Keep the fish warm, 
or set it aside and reheat after saucing.
The preparation of the sauce may take more than 10 minutes,
if the volume of liquid to be reduced is large.
.SK 3
Preheat broiler.
.SK 4
Rapidly boil down the poaching liquid until it has reduced to 1 cup.
Off heat, beat the flour and butter paste into the hot liquid,
then 1/2 cup of the cream.
Bring to the boil.
Thin out the sauce with additional tablespoons of cream,
until the sauce coats the spoon nicely.
Season to taste with salt, pepper, and drops of lemon juice.
.SK 5
Spoon the sauce over the fish.
Sprinkle on the cheese.
Dot with butter.
Place dish 6 to 7 inches from a hot broiler for 2 to 3 minutes
to reheat fish and brown the top of the sauce lightly.
Serve as soon as possible.
.sp
The dish may be prepared ahead and reheated:
bring just to the simmer on top of the stove,
then run for a minute or two under a hot broiler to brown the top
of the sauce.
.bp
.SH "FISH FILETS POACHED IN WHITE WINE; CREAM AND EGG YOLK SAUCE"
.SH "\fIFilets de poisson gratin\*(e's, \*(a` la parisienne\fP
.SH ""
.PD 0
.in -.5i
(6 servings)
.sp
.in
.IG "" "2 qt saucepan"
.IG "" "wooden spoon"
.IG "" "wire whip"
.IG "" "2 qt mixing bowl"
.sp
.IG "2-1/2 lb" "sole or flounder"
\fIfilets\fP, poached, and with poaching liquid
.sp
.IG "3 Tbsp" "butter"
.IG "4 Tbsp" "flour"
.IG "3/4 cup" "milk"
.sp
.IG "2" "egg yolks"
.IG "1/2 cup" "whipping cream"
.IG "" "more cream as needed"
.IG "" "salt and white pepper"
.IG "" "lemon juice"
.sp
.IG "2 Tbsp" "grated Swiss cheese,"
to help brown top of sauce
.IG "1 Tbsp" "butter,"
cut into bits
.sp
.PD
.SK 1
Poach the fish as in the master recipe.
Drain the liquid into a saucepan.
Keep the fish warm.
Rapidly reduce the liquid to 1 cup.
.SK 2
Melt the butter in a saucepan, blend in the flour, and cook slowly (@2-3),
stirring, until they foam and froth together for 2 minutes without coloring.
Off heat, beat in the boiling poaching liquid, then the milk.
Boil, stirring, for 1 minute.
Sauce will be very thick.
.SK 3
Preheat broiler.
.SK 4
Blend the yolks and cream in the mixing bowl.
Beat in driblets of the hot sauce until a cup has been added.
Beat in the rest in a thin stream.
Return the sauce to the pan.
Set over moderately high heat (@8).
Stir with a wooden spoon, reaching all over the bottom of the pan,
until the sauce comes to the boil.
Boil and stir for 1 minute.
Thin out with additional spoonfuls of cream, until the sauce coats
the spoon nicely.
Season carefully to taste with salt, pepper, and drops of lemon juice.
Strain.
.SK 5
Spoon the sauce over the fish.
Sprinkle with cheese.
Dot with butter
If not to be served immediately, set aside.
.SK 6
Just before serving, reheat slowly almost to simmer on stove top.
Run under hot broiler to brown the top of sauce.
