Poached Fish With White Butter Sauce

For the court bouillon:
2 qts. water	2 c. dry white wine
1/4 c. wine vinegar	3 onions, thickly sliced
2 carrots, cut in 1" chunks	4 celery stalks with leaves, cut in 1" chunks
4 parsley sprigs	2 bay leaves
1 t. finely chopped tarragon or 1/2 t. dried tarragon	1 t. finely chopped thyme or 1/2 t. dried thyme
2 T. salt	10 peppercorns
For the poached fish:
3 or 3 1/2 lb. fish

Make a court bouillon:

• In a 6 - 8 quart enameled or stainless-steel pot or soup kettle, bring all the ingredients to a boil over high heat.
• Partially cover the pot, reduce the heat and simmer for 30 minutes.
• Strain through a large, fine sieve into a fish poacher or a large, deep roasting pan which has a cover, and set aside to cool.

For the poached fish:

• Take the fish and wrap it in a damp cheesecloth leaving 6 inches on each end for "handles" to lift the fish in and out of your pan. (If you have a fish poacher, you may not need the cheesecloth.)
• When the court bouillon is lukewarm, lower your fish into it.
• If you use a roasting pan, tie the ends of the cheesecloth by the handles.
• Be sure the fish is covered by 1 1/2 to 2 inches even if you have to add some water.
• Cover, and bring to a slow simmer.
• Cook at a very low simmer for 15 minutes.
• Then remove the pan from the heat, but leave the fish in 10 or 15 more minutes.
• Gently lift out the fish by the ends of the cheesecloth.
• Put it on a cutting board and carefully skin one side.
• Again, lift the fish gently by the cheesecloth and turn it over onto a heated platter and skin the other side.
• Now you can decorate then cover the fish to keep it warm.
• (Save your court bouillon to use as fish stock. )

Link to the White Butter Sauce.

Serves