Thursday, May 11, 2006

Recipe: Olive Oil-Poached Fish With Chunky Mashed Potatoes

Reviewer used salmon when preparing this one, which is my favorite as well. Menu suggestions can be found on this link, I'm just sending the recipe. Horseradish sauce can be bough redi-made, or by mixing chopped horseradish with mayo. Milk is for the potatoes, which I make parve with margarine, and fried garlic.

4 fish fillets, such as salmon, halibut or sea bass, about 1 lb (total).
2 cups olive oil, or broth if you prefer
3 sprigs thyme
1 clove garlic, halved
1 teaspoon salt
Ground pepper
4 large red potatoes, peeled, cut in chunks
2 tablespoons butter
½ cup milk

Prepared horseradish sauce
Chopped thyme or other herbs, such as tarragon, cilantro or mint

Place fish in a Dutch oven in a single layer; pour oil over fish just to cover. Add thyme and garlic. Heat over medium heat to a low simmer, about 160 degrees on an instant-read thermometer. Reduce heat to low. Gently poach fish until just cooked through, about 20 minutes. Remove with slotted spatula to a platter. Season with teaspoon of the salt and pepper to taste; keep warm.
Meanwhile, heat medium saucepan of salted water to a boil over high heat. Add potatoes; cook until tender, 15 minutes. Drain; mash coarsely. Mash in butter until melted. Stir in milk until almost smooth. Season with remaining teaspoon of the salt and pepper to taste. Divide potatoes among 4 plates. Top with fish. Drizzle horseradish sauce over fish. Garnish with parsley or other herbs.

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