Flaherty Wines

I have been really busy for the last couple of weeks with my day job, so I haven’t had time to post here. I also haven’t had a lot of time to cook. I used to get through times like these on salad, yoghurt, and rice, but that isn’t really an option when there’s a family to feed. Instead I have to turn to my quick and easy fare. This fish recipe fits the bill—maybe five minutes prep time and ten or fifteen to cook. The sauce is basically a beurre blanc with orange juice in the reduction. It’s rich in butter, but since the fish is poached rather than pan-fried, the end result is light. For the fish, I used pomfret (called reineta here in Chile), which is a wonderful sweet white fish that stands up to just about any cooking method. Other good alternatives include flounder and sole, just as long as the fillets aren’t too thick. I served the fish with a wilted spinach salad—the mint garnish on the fish played off the mint in the salad, while the orange sauce echoed that traditional spinach salad with mandarin orange sections. The dish would also be lovely served with white rice and a steamed vegetable.

Poached fish fillets with orange sauce

6 tablespoons unsalted butter (divided), at room temperature
2 tablespoons minced shallot
2/3 cup dry white wine
1/3 cup orange juice
3 slices ginger (about the size of a quarter)
1/4 teaspoon salt
2 teaspoons orange zest
1 tablespoon Cointreau (optional)
a squeeze of lemon juice
fresh mint, minced (for garnish) 

For the poaching liquid:
2 cups water 2 tablespoons vinegar
1 teaspoon salt
a few slices of onion
1 bay leaf 

4 fish fillets (such as pomfret or flounder)

Melt 2 tablespoons of the butter in a saucepan and add the shallots. Sauté until translucent (about a minute). Add the wine, orange juice, and ginger slices, then reduce by half. Strain into a measuring cup; if you have more than 1/2 cup, reduce further. Return the sauce to the pan and set aside while you poach the fish.

Combine all the ingredients for the poaching liquid and bring to a simmer. Add the fish fillets. If necessary, add additional water to cover. Gently simmer the fish until just done (it only takes a few minutes for thin fillets). It is important that the water does not fully boil, as this can cause the fillets to break apart. When done (I gently cut into one to check), remove to a platter and blot dry with paper towels. Keep warm while you finish the sauce.

To finish the sauce, bring the reduced liquid to a boil. Whisk in the butter, one tablespoon at a time. The sauce should be emulsified, like a vinaigrette. Add the orange zest, salt, Cointreau, and lemon. Taste for salt, then serve over the fish, garnished generously with the mint.