Poached Fish with Citrus Sauce

Poached Fish with Citrus Sauce

POACHED FISH

1. 4 medium size white fish fillets
2. 1/4 cup dry white wine
3. 6 black peppercorns
4. 1 bay leaf
5. 1 small onion sliced

CITRUS SAUCE

1. 1 medium orange
2. 1 Tbsp castor sugar
3. 1 tsp cornflour
4. 1 tsp water
5. 15 grams butter

Place fish in single layer in large frying pan with wine, peppercorns, bay leaf and onion, add enough water to just cover fish. Poach over medium heat until fish is tender, remove from pan, drain on absorbent paper. Serve with Citrus Sauce.

CITRUS SAUCE

Remove rind from orange using vegetable peeler, cut into lung thin strips. Squeeze juice from orange, need 1/2 cup, supplement as necessary. Place sugar in small saucepan, cook over medium heat without stirring until sugar is melted and golden in colour. Add orange juice and stir until toffee is melted. Blend cornflour and water, stir into sugar mixture, stir over high heat until mixture boils and thickens. Remove from heat, add butter and rind, stir until butter is melted. Serve.

MY COMMENTS AND CHANGES

We had a salad first. Spinach, cos lettuce, orange slices, white onion with a mustard vinaigrette. Then the fish served with new potatoes tossed in a little butter and chopped parsley and stringless green beans garnished with a handful of ultra thin shreds of quickly fried bacon. JB