| Poached Sable with Vegetables in Balsamic Broth |
| Sable (also known as butterfish, and black cod) is a seasonal west coast fish that is amazingly delicate and buttery tasting. If you can't find sable, substitute cod, haddock, bass or any other flaky white fish. |
| Serves 4 |
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| Ingredients | Directions |
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1 Tbsp butter 2 Tbsp olive oil 1 large yellow onion, sliced 1/2 tsp salt or to taste 1/4 tsp sugar |
Heat a 12" skillet over med-low heat. When hot, add butter and oil, and wait for butter to melt. Add onions, salt, and sugar. Cook stirring occasionally until onions are soft and golden, 6-8 minutes. |
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3 medium carrots (3/4 Lb) 1/2 tsp salt or to taste |
Peel the carrots and slice very thinly on a diagonal. Add carrots to the skillet, season with salt, cover, and cook over medium heat until carrots are tender, 5-7 minutes. |
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2 Tbsp balsamic vinegar 3 Tbsp soy sauce 2 cups water 2/3 cups dry white wine 1 bay leaf |
Uncover the skillet. Stir in balsamic vinegar and soy sauce. Cook stirring until they are absorbed, about 1 minute. Add water, wine, and bay leaf. Cover and bring to a boil. Taste, and correct seasoning. |
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4 pieces of sable fillet (8 oz each) 1/2 tsp salt 1/8 tsp black pepper |
Sprinkle the fish pieces with salt and pepper. Add them to the skillet with
balsamic sauce, and scoop the vegetables over fish. Cover, and simmer until
fish almost flakes, 7-10 minutes. Regulate heat so that the liquid is barely
simmering and never boiling. Serve fish in bowls with vegetables and sauce. Crusty bread is the best accompaniment for dipping in the sauce. |