Poached Fillets in Caraway Sauce

1. 1

   Heat the oil in a large deep skillet with a lid over medium heat, then add the onion, half the caraway seeds, and the chives.

2. 2

   Cook until the onion softens, about 5 minutes, then add the stock and the other liquids; raise the heat to high and reduce by about half; this will take just a few minutes.

3. 3

   Season with salt and pepper.

4. 4

   Sprinkle the fillets with salt and pepper and the remaining caraway seeds.

5. 5

   Lay the fillets in the liquid, cover, turn the heat to medium, and poach until the fillets are white and opaque throughout, about 5 minutes (the fish is done when it offers little resistance to a thin-bladed knife).

6. 6

   Garnish with chives and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.