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Poached Striper with Peppercorn Vinaigrette

Ingredients

  • Poaching liquid
  • 1 medium onion thinly sliced
  • 2 garlic cloves minced
  • 1 stalk celery chopped
  • 1 carrot thinly sliced
  • 1/2 teaspoon peppercorns crushed
  • 1 teaspoon kosher or sea salt
  • 1 cup dry white wine
  • 1 cup water

Peppercorn Vinaigrette

    Makes1 cup

    • 1 tablespoon crushed peppercorns
    • 1 1/2 tablespoons white wine vinegar
    • 3/4 cup olive oil
    • 1/2 teaspoon Dijon mustard
    • pinch sugar
    • 2 garlic cloves minced
    • 2 tablespoons fresh chives minced
    • salt

    Instructions

    • Heat in a large deep skillet over medium heat. Simmer for 10 minutes.
    • 2 1/2 – 3 pound striped bass fillet, dark part of flesh removed
    • Add fish to poaching liquid. Cook at just below the boiling point until fish is flaky. As soon as fish starts to flake apart, it’s done.

    Peppercorn Vinaigrette Instructions

    • Combine crushed peppercorns and vinegar in a medium bowl and marinate for 2 – 3 hours. Whisk in the oil, mustard and sugar. Stir in garlic and chives and season with salt to taste.
    • To serve, arrange fish on plate and drizzle vinaigrette over.