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Shallow Poached Pacific Rockfish with Apples and Almonds

Ingredients

1 ½ cups water
1/2 cup finely diced carrot
1/4 cup minced shallot
4 sprigs thyme
Salt
4 Pacific Rockfish fillets, about 1 ½ pounds
4 tablespoons cold butter, cut into pieces
1 sweet, crisp apple, finely diced (about 1 cup)
1/3 cup sliced almonds
Recipe developed by SNP Ambassador Barton Seaver

Instructions

1.Season fish lightly with salt and let rest. In a large skillet, make a broth of water, finely diced carrot, shallot and thyme. You should have just enough broth to cover your fish. Simmer broth for five minutes to steep it like tea.
2.Reduce heat so that liquid is 180°F. Slide fish into liquid so that it is just submerged. Adjust heat so that liquid stands between 165°F and 175°F. Gently poach fish until it is cooked through, 4-6 minutes per ½-inch of thickness. Transfer fish to a warm serving plate. Remove thyme sprigs from the poaching liquid and discard them. Continue to simmer the sauce until it is reduced to 1/2 cup. Whisk butter, apples, and almond slices into sauce until the butter is fully incorporated. Spoon sauce over the fish. Serve immediately.

Shallow poaching fish is a fast and easy method for getting more seafood on your family’s table more often.

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