Provided by Amanda Hesser
Categories dinner, main course
Time 1h30m
Yield 6 to 10 servings (1 serving a pound)
Number Of Ingredients 11
Steps:
- In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer 10 minutes. Turn off heat, and let cool to room temperature.
- Measure fish at its thickest point. 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. Lay the fish in the cooled liquid. If liquid does not cover it, add water. Bring to a simmer. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
- When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. Using a small knife, peel away the skin and excess fat from the head to the tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 19 grams, Fiber 2 grams, Protein 82 grams, SaturatedFat 4 grams, Sodium 1452 milligrams, Sugar 4 grams
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