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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a saute pan fitted with a lid with water at least 1" deep. | 2. Throw in parsley, lemongrass, tarragon and peppercorns. Then add the wine. | 3. Cover the pan and allow the poaching liquid to come to a rolling boil then turn the heat down to low. Cook for 20 minutes to infuse the flavors. | 4. Bring the liquid back up to a rolling boil. Turn heat back down to the lowest setting. This is done so that the fish will not come apart due to creating violent currents. When the boil settles down, using a thin, flat, slotted spatula, place the fillets gently in the water, and cover for 5 minutes. Remove the fillets to a platter and keep warm. If you need to poach in batches, remember to bring the liquid back to a rolling boil and then back down. | 5. Heat lemon juice to boiling in a small saucepan. | 6. One piece at a time, whisk butter into lemon juice, until the sauce is fully emulsified. You should have a thin and creamy sauce. | 7. Whisk in chervil and your salt and pepper. Pour over fish and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley sprig	4			605.2	0.0	134.64	3.4
lemongrass	2	stalks		-	-	-	-
french tarragon	2			605.2	0.0	134.64	3.4
black peppercorn	5 -8			605.2	0.0	134.64	3.4
white wine	1/2	cup		-	-	-	-
hake fillet	24	ounces		605.2	0.0	134.64	3.4
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
butter	4	tablespoons	cut	342.0	15.714	10.686	28.8
chervil	3	tablespoons	minced	13.509	2.7987	1.3224	0.2223
salt black pepper			ground	605.2	0.0	134.64	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.