Poached Wild Striped Bass

Name: Poached Wild Striped Bass
Total time: 1 h 30 min
Yield: 6 to 10 servings (1 serving a pound)
Cuisine: french
Ingredients: 3 cups white wine; 5 sprigs thyme; 1 bulb fennel, cut into wedges, with greens reserved; 2 carrots, peeled and cut into 1/2-inch diagonal slices; 1 onion, sliced; 2 cloves garlic, peeled; 10 peppercorns; 2 tablespoons kosher salt; 2 thin slices lemon; 1 6- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned; Olive oil for brushing

By Amanda Hesser

Total Time: 1 hour 30 minutes
Rating: 4(9)
Comments: Read comments

Featured in: A Catch to Make a Chef's Heart Leap

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo

Ingredients

Yield:6 to 10 servings (1 serving a pound)

3cups white wine
5sprigs thyme
1bulb fennel, cut into wedges, with greens reserved
2carrots, peeled and cut into ½-inch diagonal slices
1onion, sliced
2cloves garlic, peeled
10peppercorns
2tablespoons kosher salt
2thin slices lemon
16- to 10-pound wild striped bass (or other white-fleshed fish like red snapper), gutted, fins trimmed and cleaned
Olive oil for brushing

Ingredient Substitution Guide

Preparation

Step 1
In a fish poacher or a deep roasting pan, combine the wine, 4 quarts water, thyme, fennel, carrots, onion, garlic, peppercorns, salt and lemon. Bring to a boil; reduce heat and simmer 10 minutes. Turn off heat, and let cool to room temperature.
Step 2
Measure fish at its thickest point. If using a roasting pan, wrap fish in cheesecloth and tie ends with string; the ends of the cheesecloth serve as handles for removing the fish later. Lay the fish in the cooled liquid. If liquid does not cover it, add water. Bring to a simmer. When bubbles begin appearing on the surface, begin timing at 7 minutes per inch of thickness.
Step 3
When time is up, turn off heat and let cooking liquid cool to the touch. Carefully transfer fish to a serving platter. Reserve a cup of poaching liquid to make a sauce. Using a small knife, peel away the skin and excess fat from the head to the tail. Brush fish with olive oil. Serve warm or at room temperature, passing a bowl of sauce.

Tip

Most cookware stores carry poachers. Professional-size poachers, up to 40 inches long, are sold at Bridge Kitchenware, 214 East 52d Street; (212) 688-4220.