Poached Fish With Champagne Vegetables Recipe

Name: Poached Fish With Champagne Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, (1/4 cup diced and frozen); 4 None shallots, peeled and finely diced; 6 cups sauerkraut; 2 None cloves; 5 None juniper berries; 1 None bay leaf; 2 cups champagne; 2/3 cup creme fraiche or sour cream; 3/4 lb salmon fillet, skinned and cut into 4 pieces; 3/4 lb monkfish fillet (or cod or haddock), cut into 4 pieces; 4 None sole fillets (about 1 1/4 lbs), rolled up and secured with toothpicks; 1 2/3 cups fish stock; 1/2 cup vermouth; 1 None carrot, peeled and cut into thin strips; 2/3 cup fresh tarragon, chopped

Servings: persons

1/2 cup butter, (1/4 cup diced and frozen)
4 None shallots, peeled and finely diced
6 cups sauerkraut
2 None cloves
5 None juniper berries
1 None bay leaf
2 cups champagne
2/3 cup creme fraiche or sour cream
3/4 lb salmon fillet, skinned and cut into 4 pieces
3/4 lb monkfish fillet (or cod or haddock), cut into 4 pieces
4 None sole fillets (about 1 1/4 lbs), rolled up and secured with toothpicks
1 2/3 cups fish stock
1/2 cup vermouth
1 None carrot, peeled and cut into thin strips
2/3 cup fresh tarragon, chopped

1
Melt 1/8 cup butter in a saucepan and saute half the shallots until softened. Add the sauerkraut, cloves, juniper berries and bay leaf and saute for 2 mins. Add 1 2/3 cups champagne and bring to a boil. Cover and simmer for 15 mins.
2
Stir in the creme fraiche or sour cream and cook, uncovered, for 5-10 mins, until the mixture begins to thicken. Season with salt, black pepper and a pinch of sugar. Keep warm.
3
Season the fish with salt and black pepper. Melt 1/8 cup butter in another saucepan and saute the remaining shallots until softened. Pour in the fish stock, vermouth and remaining champagne, bring to a boil and simmer for 5-10 mins, until reduced by half. Add the fish and carrot, cover and simmer over a low heat for 6 mins.
4
Remove the fish and carrot along with a little stock from the pan and keep warm. Puree the remaining fish stock in a blender. Return to the pan and heat through. Gradually whisk in the frozen butter pieces. Season with salt and black pepper.
5
Arrange the fish, carrot and sauerkraut on plates. Pour over the sauce and sprinkle with the tarragon.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 cup butter, (1/4 cup diced and frozen), 4 None shallots, peeled and finely diced, 6 cups sauerkraut, 2 None cloves, and more.

Yes, Poached Fish With Champagne Vegetables falls under the Seafood 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.

That's it — enjoy your meal!

Poached Fish With Champagne Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions