Best Poached Fish With Russian Sauce Recipes

Poached Fish image

Provided by Bergy

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs fish fillets
1 tablespoon fresh parsley, chopped
salt and pepper
1/2 teaspoon dried dill weed (or 1 tsp fresh)
1 onion, chopped
4 lemon slices
2 tablespoons vermouth (optional)

Steps:

In a a large skillet (fitted with a lid) pour in 1 inch (25mm) of water, add all ingredients except fish& bring to a boil.
Place fish (skin side down if the filet has skin on it) in a single layer, cover and simmer until the fish flakes easily apprx 5 minutes.
Serve.

Poached Fish With Miso Sauce image

Provided by courtney251

Categories Asian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 salmon fillets
1/4 cup water
2 tablespoons soy miso
1 tablespoon tahini
1 tablespoon sugar
1 tablespoon ginger, chopped finely
1/8 teaspoon fish sauce
1 teaspoon soya sauce
1/2 lime, juice of
2 sprigs cilantro

Steps:

Mix miso, tahini, water, and sugar in a large saucepan over low heat. Whisk until blended. Add ginger, soya sauce and fish sauce.
Place fish in pan and cook 3-5 mins per side.
Serve fish drizzled with sauce and garnished with cilantro.

Nutrition Facts : Calories 417.1, Fat 13.1, SaturatedFat 2.1, Cholesterol 165.4, Sodium 432, Carbohydrate 6.9, Fiber 1, Sugar 3.6, Protein 64.8

Poached Fish in Red Pepper Sauce image

Provided by English_Rose

Categories European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
14 ounces chopped tomatoes
1 tablespoon red wine vinegar
4 (4 ounce) white fish fillets, cut into chunks
2 tablespoons cilantro, finely chopped

Steps:

Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.

Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 76.6, Sodium 89, Carbohydrate 8.5, Fiber 2.2, Sugar 5, Protein 22.4

Poached Fish with Russian Sauce image

Yield makes 4 servings

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1/2 pound fresh button mushrooms, cleaned and sliced
1 small onion, chopped
1 pound tomatoes, cored and chopped (canned are fine), with their juices
1/4 cup good-quality black olives, pitted
1/2 cup diced sour pickles (cornichons are good; do not use sweet pickles)
1 tablespoon drained capers
1 cup fish stock, preferably homemade (page 161), or water
Salt and black pepper to taste
1 1/2 to 2 pounds fillets of carp, sturgeon, sea bass, red snapper, or other firm fish, skin removed
2 tablespoons cornstarch
1/4 cup chopped fresh parsley leaves for garnish

Steps:

Put the oil in a deep skillet and turn the heat to medium-high. A minute later, add the mushrooms and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and cook until they break down and release their juices, about 10 minutes. Stir in the olives, pickles, capers, stock, and salt and pepper and bring to a steady simmer.
Sprinkle the fish with salt and pepper, then gently slide the fillets into the stock and cook just until a thin-bladed knife passes through with little resistance, less than 10 minutes. Transfer the fish to a warmed serving dish.
Bring the sauce to a boil and reduce slightly. If you want a thickened sauce, as is traditional, mix the cornstarch with 2 tablespoons cold water and stir into the sauce. Lower the heat, then simmer until the sauce thickens; taste and adjust the seasoning. Spoon the sauce over the fish, garnish with parsley, and serve.