Poached Fish with Vegetables

Cooking method

1. Step 1:

   

   How do you poach fish? Get your ingredients ready. Any fish works here—saltwater or freshwater, white or salmon. I used walleye. The vegetables can be anything, including frozen mixes. If the fish was frozen, thaw it by moving it from the freezer to the bottom shelf of the fridge. Remove the head, tail, and innards, and don't forget the dark membrane inside—it can taste bitter. Scrape off the scales and trim the fins.

2. Step 2:

   

   Fillet the fish. Cut down along the backbone to the spine, then lay the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet off the other side. Cut each fillet in two. Salt them and sprinkle with spices (I used a fish seasoning). Leave the fish to marinate while you deal with the vegetables.

3. Step 3:

   

   Wash and peel the carrot. Cut it however you like—I went with rounds.

4. Step 4:

   

   Cut the celery stalks into pieces too, discarding the leaves.

5. Step 5:

   

   Break the cauliflower into florets, then cut those into smaller pieces.

6. Step 6:

   

   A deep skillet, sauté pan, or pot works for poaching the fish. Pour in a little water and add the bay leaf and peppercorns. Bring to a boil. Add the carrot and celery and let them simmer gently for a couple of minutes over low heat.

7. Step 7:

   

   Then add the cauliflower. Cook it for 3–4 minutes, then season with salt.

8. Step 8:

   

   Lay the pieces of fish on top.

9. Step 9:

   

   Cover the pan. Poach the fish for 10–20 minutes, depending on the thickness of the fillet, over the lowest heat.

10. Step 10:

    

    Before serving, make the white sauce. Get its ingredients ready. Use good, natural butter—it makes the difference in the sauce. Vegetable or fish broth works well; you can also use water instead.

11. Step 11:

    

    How do you make the sauce? Melt the butter in a saucepan over low heat. Add the flour and stir quickly so they combine and toast lightly.

12. Step 12:

    

    Stirring constantly, pour the broth (or water) into the mixture. The amount you add controls how thick the sauce turns out.

13. Step 13:

    

    Cook the sauce until it thickens. Season with salt, and add a drop of lemon juice if you like. The finished sauce should be smooth and lump-free.

14. Step 14:

    

    To serve, spoon the vegetables onto a plate and set the fish pieces on top. Pour the sauce over them and serve. Enjoy!