Fish Poached In A Tomato Wine Sauce Can Be Made Salt Free Recipes

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POACHED FISH WITH RUSSIAN SAUCE



Poached Fish with Russian Sauce image

"Russian Sauce" is probably the origin of Russian dressing, though the two no longer have much in common; still, the pickles and capers mark the relationship. This is most traditionally made with sturgeon (which is a wonderfully sturdy and flavorful fish) but can be made with any firm white fillet, from carp, catfish, or sturgeon to red snapper, sea bass, or grouper. Serve with boiled potatoes or plain white rice.

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.

POACHED FISH IN A CREAM TOMATO SAUCE



Poached Fish in a Cream Tomato Sauce image

From "Cooking Fun" submitted by Goldie Singer (1950), Fairlawn, NJ. I copied this from a friend's cookbook. It was her MIL's cookbook.

Provided by Oolala

Categories     Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs fish fillets
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter, divided
1 onion, chopped
1 garlic clove
3/4 cup canned tomato
1/4 cup cream or 1/4 cup milk
parsley, chopped, to taste
1 teaspoon flour
1/4 cup white wine or 1/4 cup water
1/2 teaspoon lemon juice

Steps:

  • Sprinkle fish with salt and pepper.
  • Melt 1 tablespoons of the butter in a skillet and add the onion and garlic.
  • Place fish on top and arrange tomatoes over the fish, sprinkle with parsley and pour wine or water around fish.
  • Use a vented lid or use waxed paper with a small hole cut in center over the skillet and bring to a boil.
  • Cook 5-10 minutes or until fish flakes easily with a fork.
  • Remove lid or waxed paper and garlic.
  • Remove fish to a warm platter so it won't over cook and become dry).
  • Pour cream or milk into skillet.
  • Melt the other 1 tablespoon butter and add the lemon juice and the flour.
  • Add this to the skillet sauce and blend; it should thicken.
  • Serve fish with the sauce over it.

Nutrition Facts : Calories 307.7, Fat 11.9, SaturatedFat 6.8, Cholesterol 125.3, Sodium 836.1, Carbohydrate 6.1, Fiber 1, Sugar 2.4, Protein 40

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