Poached Ling Cod
Ingredients
- 1 Lb Ling cod Cut into 4 portions
- 1 tsp Each sea salt, black pepper, thyme and rosemary
- 1.5 C. Dry white wine (e.g. pinot gris)
- 1 Whole Stick butter
- 2 Whole Shallots
- 2 Whole Sprigs of thyme
- 1 Whole Clove garlic finely chopped
Instructions
- Finely chop 1 T each of thyme and rosemary, then add to salt and pepper. Rub evenly over all fillets, then set them aside.
- Melt about half the butter and saute the shallots, garlic and thyme sprigs in a 10-inch skillet until the shallots soften.
- Add the rest of the butter, stirring until it is melted in.
- Add the wine and reduce this mixture by simmering and gently stirring for about 10 minutes.
- Now we have beurre blanc (french for 'white butter'). Carefully add the Lingcod fillets and allow them to poach until they start to whiten.
- Gently flip each fillet and poach until it is white throughout. Serve immediately with some extra beurre blanc sauce.