Dinner tonight. What is this type of cooking called? - it's not saute, not poached....
Serves 4
1 1/2 lb Lake Superior Whitefish filets skinned and boned
2 tbl olive oil
2 tbl capers
S&P
Dried basil
Dried tarragon
Dried marjoram
Dried rosemary
1/4 lemon
2 sprigs fresh thyme
2 sprigs fresh oregano
Chili powder
1 cup leftover ESJ Bone Jolly Rose
Flour
1/2 - 1 cup stock (I used chicken cuz that's what I had - fish stock would certainly work as well)
1 tbl butter
Sprinkle some flour on the table or a plate and lay the fish filets on it. Coarse salt and fresh pepper as you like. Sprinkle with just a whiff of chili powder - not enough to flavor or over power the fish, just enough to make it subtley interesting. Now cover the fish with the dried herbs (take it easy with the rosemary). Make a bouquet garni out of the thyme and oregano. Heat a couple of tablespoons olive oil in a saute pan on high heat. Just before it smokes, turn the heat down to medium and add the fish filets. Move the filets to prevent them from sticking. Then cover and turn the heat to low. Check the fish now and then and remove from the heat when cooked but still very tender - cover with foil while making the sauce.
Deglaze the pan with the wine. Add the capers. Keep the bouquet garni in. Boil off the wine until just a syrup remains. Add the stock. Heat through. Add the butter - when it's melted and incorporated add the lemon and serve the fish with a couple of tablespoons sauce.
Dinner in under an hour, delicious fish, pretty pink sauce that tasted great too. Served it over leftover polenta. Wife and Number 1 son liked it very much. Number 2 son not so sure about fish in general but left nothing on the plate.