POACHED FISH WITH RUSSIAN SAUCE

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.