Poached Fish with Artichoke and Basil Sauce
The great thing about this dish is that it can be served either hot or cold. If you choose to serve it cold, set the poached fish on a bed of mixed lettuce, garnish with tomato, cucumber, etc. and add a little rice vinegar to the sauce and call it Artichoke Pesto Vinaigrette.
Poached Fish with Artichoke and Basil Sauce
Ingredients
- 1 1/2 pounds fish fillet fillet
- 1 teaspoon salt
- 1 cup dry white wine
- 1 medium yellow onion roughly chopped
- 2/3 cup marinated artichoke hearts
- 1 cup fresh basil leaves
- 1 lemon juice only
- 3 garlic cloves chopped
- 2 tablespoons slivered or sliced almonds lightly toasted in a 325 degree oven
- 3 tablespoons freshly grated parmesan cheese
- 1/4 cup olive oil
- salt and pepper to taste
Instructions
- In a large skillet, combine salt, wine, onion and 1 cup of water. Bring to a boil over medium high heat and cook for 5 minutes. Place fish in water and add enough hot water to just barely cover. Reduce heat to a medium-low simmer. Cook for 8 – 10 minutes or until salmon is just cooked.
- To make sauce, combine artichoke hearts and the next 5 ingredients in a blender or food processor. Process until mixture is almost pureed, but still a tad chunky. While motor is running, add oil in a thin stream until emulsified. Add to a saucepan and heat over a low heat until warm. Do not allow to boil! Season with salt and pepper.
- Place an equal portion of the cooked fish on each plate and drizzle sauce over.