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Philippe LaPeyre's poached bass, sauce verte

Time 45 minutes
Yields Serves 4
Philippe LaPeyre’s poached bass, sauce verte
1

Bring 3 cups water, wine, onion, carrot, celery, bay leaves and salt to boil in covered 9-inch heavy non-aluminum skillet. Simmer 5 minutes. Reduce heat to low and add filets. If there’s not enough liquid to cover filets, add just enough hot water to cover. Replace lid and cook 1 minute without letting liquid boil. Remove skillet from heat and steep filets, covered, 10 minutes.

2

Meanwhile, process watercress and sorrel leaves in food processor until finely chopped. Transfer chopped leaves to separate saucepan. Add butter, lemon juice, shallots and 1/3 cup of liquid used to cook fish. Bring to boil over medium heat and simmer 3 minutes.

3

Pour sauce onto serving platter and sprinkle with chives. Remove fish from poaching liquid, arrange on top of sauce and serve.


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