Poached Cobia Fillet

1. 1

   Marinate fillets.

2. 2

   Sprinkle well with salt and coarse black pepper.

3. 3

   Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan.

4. 4

   Cover with water and poach for 5 minutes.

5. 5

   Strain water from fish; save.

6. 6

   Melt butter, carefully mixing in flour until the hole thing is smooth and golden.

7. 7

   Add strained fish stock.

8. 8

   Boil for 15 minutes and strain the sauce.

9. 9

   Season to taste with white wine and lemon juice.

10. 10

    Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks.

11. 11

    Remove toothpicks from fillets and cover with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.