Shallow Poached Mackerel Fillet with pan sauce
In Barton's words:
This dish idoesn't have to be made with mackere,l but is best with a full-flavored fillet fish, flaky white-fleshed fish, thinner orange-fleshed fish.
Ingredients:
Instructions:
Make a broth of finely diced carrot, shallot, thyme, lemon peel, clove, and equal parts white or red wine and water. You should have just enough to cover your fish. Bring liquid to 180F. Season the fish lightly with salt.
Reduce the heat to low and add fish to broth, maintaining the temperature between 165F and 175F. Gently poach the fish until cooked through. Cook about 5 minutes for every ½ inch of thickness.
Transfer the fish to a warm plate. Remove the thyme, lemon peel, and clove; discard.
Continue to simmer the sauce until reduced to 2 tablespoons per serving. For each serving, whisk in ½ diced tomato and 1 tablespoon butter. Simmer the sauce until butter is incorporated and season with chives.
Plate the mackerel and spoon sauce over the fillet. Serve immediately.
