This style of preparation is best for flaky white-fleshed fish, orange-fleshed fish, or shellfish.
Chef's notes
The poaching liquid ingredients are in a ratio of 1 part red or white wine, 1 part red or white wine vinegar, 3 parts water. Adjust the volume to suit the vessel you will use and the amount of fish you will poach.
Steps
1
Preparation
Ingredients
4 portions of fish according to the description, above
FOR THE GREEN GODDESS DRESSING
1 cup mayonnaise
1 (2-ounce) can oil-packed anchovies
1 bunch watercress, trimmed
½ bunch parsley, leaves only
1 bunch tarragon, leaves only
Juice of 1 lemon
Salt to taste
FOR THE SALAD
1/2 apple, shaved
1/2 bulb fennel, shaved
2 radishes, sliced
2 tbsp torn parsley leaves
POACHING LIQUID
1 cup red or white wine
1 cup red or white wine vinegar
3 cups water
2-3 fresh thyme sprigs
4 garlic cloves
1 tsp juniper berries
1 bay leaf
salt to taste
MAKE THE DRESSING
Combine anchovies, watercress, parsley leaves and tarragon leaves in a food processor and purée until mostly smooth and bright green. Let sit at least 1 hour and up to overnight to allow flavors to meld. Add the mayonnaise and pulse to combine. Makes about 2 1/2 cups.
MAKE THE SALAD
For the salad, toss together the prepared apple, fennel bulb, radishes and parsley leaves.
PREPARE POACHING LIQUID
Place the red wine, white wine, water, thyme sprigs, garlic cloves, juniper berries, and bay leaf in the poaching vessel. Season with salt. Heat over medium-high heat until 180°F.
POACH THE FISH
Season the fish lightly with salt on all sides and add to the poaching liquid. Reduce the heat to low.
Use a thermometer to maintain the heat between 165°F and 175°F. Cook for 10 to 12 minutes per inch of thickness.
Remove the fish from the cooking liquid. If the skin has been left on, gently remove it by using a fish spatula. Discard the skin.
TO SERVE:
Spread Green Goddess Dressing on a plate. Arrange the salad on the plate. Place the fish atop the sauce and salad.
