for two servings:
2 fresh fish filets of your choice (here I used bass- “branzino” in Italy)
a piece of celery, slice of onion, 1 bay leaf for the court bouillon
1/2 cup white wine
Mirepoix: 1 finely cubed carrot, 1 piece of celery, piece of onion
(or frozen mixture as in my recipe)
2 tbsp olive oil
salt and pepper
1. In a shallow but wide saucepan boil a couple of inches of water with the court bouillon mixture adding 1/2 tsp salt or more to your taste. Boil for a few minutes. Then add the wine and arrange the fish filets in it.
2. Poach the fish for 5-10 minutes according to size and thickness of the filets.
Cover and remove from the heat. You can keep them warm in this mixture until ready to serve.
3. Remove the fish from the bouillon to the serving plate. Season and top the filets with the mirepoix mixture which has been sautéed previously in the oil.
4. Serve hot with a good dry white wine. Simple but elegant!
tip: you can find the recipe for the delicious yogurt sauce pictured here in my “Fish Pie” recipe of April, 2016