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1
Prepare poaching liquid Gently squeeze the kumquats over a measuring cup to release juice, then add kumquats.
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2
Melt butter in a large skillet over medium heat.
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3
When it is foamy, sweat the shallot until it is softened but not taking on any color, about 2 minutes.
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4
Add wine, tangerine juice, and kumquats (and juice) and bring to a simmer.
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5
Poach fish Fold thin ends (tails) of fish fillets under a little so the fillets have a more uniform thickness.
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6
Season with salt, then gently slide the fillets into the simmering liquid.
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7
The fish will not be completely covered with liquid but should be in a single layer.
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8
Cover with a parchment-paper round and reduce heat so the liquid is barely moving (just under a simmer).
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9
Poach until fish is opaque throughout and flaky to the touch.
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10
(Check after 1 minute, but it may take up to 5 minutes.)
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11
Use a slotted fish spatula (or other long spatula) to transfer fish to a platter.
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12
Cover with parchment paper and set in a warm spot until ready to serve.
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13
Make beurre blanc Pour the cooking liquid through a fine sieve to strain out the solids, pressing on the fruit to extract as much liquid as possible.
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14
Return liquid to the skillet and boil over moderate heat until reduced to about 3 tablespoons, 2 to 3 minutes.
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15
Turn off heat and gradually add the butter, whisking in a few cubes at a time.
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16
If butter is not melting, return pan to moderate heat and swirl to hasten melting.
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17
Whisk until each addition is incorporated before adding more.
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18
When all of the butter has been added, stir in the sliced kumquats.
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19
You should have about 1/2 cup sauce.
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20
Season with salt and pepper.
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21
Serve Drizzle buerre blanc over the poached fish, and garnish with mint.
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22
When preparing the poaching liquid, sweat 1 stalk lemongrass (woody ends trimmed and discarded, remainder smashed and minced) and 1/2 teaspoon finely grated orange zest with the shallot (omit kumquats) and substitute orange juice for the tangerine.
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23
Then, after poaching the fish and straining the cuisson, follow the directions for making the buerre blanc (again omitting the kumquats).
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24
Garnish servings with supremed oranges (see page 34), omitting mint.
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25
When preparing poaching liquid, add 1 tablespoon tomato puree along with wine (omit juice and fruit); reduce and finish with butter as described (omit mint).
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26
Fresh orange juice can be used instead of tangerine; one navel orange should yield about 1/2 cup of juice.
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27
When buying the fish, look for flat fillets that are the same size so they cook evenly.
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28
Mild, delicate fish, such as sole, turbot, and flounder, are good options for shallow-poaching.
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29
Flounder fillets are often very thin and require less time to cook through; check after 30 seconds.
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30
To cut a piece of parchment that will fit neatly inside a skillet (or round cake pan), begin with a square piece about the same size as your pan.
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31
Fold the square into quarters, then fold so two creased sides meet to form a triangle.
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32
Fold same way again; repeat until widest end is one inch wide.
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33
Place sharpest point at pans center.
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34
Mark outer edge just inside rim of skillet, then cut to size and unfold.
