Black Bass Poached With Ginger and Scallions Recipe

Name: Black Bass Poached With Ginger and Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups dry white wine; 1/4 cup Champagne vinegar; 1 medium carrot, coarsely chopped; 1 medium leek, coarsely chopped; 1 medium onion, coarsely chopped; 1 rib celery, coarsely chopped; 1 ripe tomato, coarsely chopped; 1/2 teaspoon coriander seeds; 1/2 teaspoon fennel seeds; 1/2 teaspoon whole white peppercorns; 1/2 bay leaf, crumbled; 4 cups of water; Salt to taste; 1 sprig each fresh dill, basil and mint; 8 scallions, split lengthwise; 1 whole ripe tomato; 1 1 1/2-inch piece of fresh ginger, peeled and sliced; 4 six-ounce fillets of black bass, with skin; 1/2 lemon, peeled, seeded and diced fine; 20 coriander leaves, cut in slivers

Servings: persons

1 1/2 cups dry white wine
1/4 cup Champagne vinegar
1 medium carrot, coarsely chopped
1 medium leek, coarsely chopped
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
1 ripe tomato, coarsely chopped
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon whole white peppercorns
1/2 bay leaf, crumbled
4 cups of water
Salt to taste
1 sprig each fresh dill, basil and mint
8 scallions, split lengthwise
1 whole ripe tomato
1 1 1/2-inch piece of fresh ginger, peeled and sliced
4 six-ounce fillets of black bass, with skin
1/2 lemon, peeled, seeded and diced fine
20 coriander leaves, cut in slivers

1
Place the wine, vinegar, coarsely chopped vegetables, coriander and fennel seeds, peppercorns and bay leaf in a saucepan.
2
Add water, bring to a boil, season with salt, and simmer about a half hour.
3
Remove from heat, add the dill, basil and mint, and steep the herbs for an hour.
4
Strain the broth and transfer to a deep saute pan large enough to hold the fish in one layer.
5
Bring the broth to a simmer, add the scallions, tomato and ginger, cook about a minute and remove with a slotted spoon, reserving the liquid.
6
Peel, seed and dice the tomato.
7
Cut the ginger slices julienne style.
8
Set the vegetables aside.
9
With a sharp knife, lightly score the skin side of the fillets in a crisscross pattern to prevent them from curling.
10
Bring the broth back to a very gentle simmer, place the fish in the broth skin side down and poach until just cooked through, about 5 minutes.
11
Transfer the fish to soup plates.
12
Bring the broth to a simmer again, spoon some over the fish and top the fish with the scallions, diced tomato, ginger and lemon pieces.
13
Garnish with the coriander and serve.
14
Freeze any leftover liquid for future use.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 1/2 cups dry white wine, 1/4 cup Champagne vinegar, 1 medium carrot, coarsely chopped, 1 medium leek, coarsely chopped, and more.

Yes, Black Bass Poached With Ginger and Scallions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Bass Poached With Ginger and Scallions

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