Shallow-Poached Sea Bass

Directions

ombine all the ingredients for the poacin the hing liquid in a straight sided skillet, (known as a sautoir), with a lid. Bring the liquid to about 175 to 180 degrees. Add the fish and leave the lid slightly askew for some evaporation. Cook the fish until an instant read thermometer registers 140 degrees, turning it once halfway through the cooking. I like to also spoon some of the liquid over the top of it as it cooks. Depending on the thickness of the fish this may take as much as ten minutes. You probably won’t need to reduce the liquid. Strain the liquid and pour it over the fish before service.