Entree: France – Dauphine – Pôchouse (Dauphiné-style poached freshwater fish in a wine, cream, and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) mixed freshwater fish portions (trout, pike, or whitefish), boned and skinned (such as trout)
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 3 cloves garlic, crushed (approx. 5/16 oz (9 g))
- 1 bay leaf (approx. 0.0071 oz (0.2 g))
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish stock or light chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 egg yolk (about 5/8 oz (18 g))
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh tarragon (or 1 tsp (5 ml) dried tarragon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper

Show original ingredient measurements

- 3 lb (1.36 kg) mixed freshwater fish portions (trout, pike, or whitefish), boned and skinned (such as trout)
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (about 8 oz/225 g)
- 3 cloves garlic, crushed (approx. 9 g)
- 1 bay leaf (approx. 0.2 g)
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) fish stock or light chicken stock
- 1/2 cup (120 ml) heavy cream
- 1 egg yolk (about 18 g)
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) chopped fresh parsley
- 1 tbsp (15 ml) chopped fresh tarragon (or 1 tsp/5 ml dried tarragon)
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper

Instructions

1. Pat the fish portions dry, season lightly with salt and pepper, and set aside. Keep fillets or portions large so they poach without falling apart.
2. In a wide, shallow pan large enough to hold the fish in a single layer, heat the butter and olive oil over medium heat. Add the sliced onion and crushed garlic and cook until translucent but not browned, about 5–6 minutes.
3. Pour in the white wine and bring to a simmer; reduce until slightly concentrated, about 3 minutes. Add the stock and the bay leaf and bring to a gentle simmer.
4. Gently lower the fish portions into the simmering liquid so they are mostly submerged. Poach over low heat until just cooked through, about 6–10 minutes depending on thickness. Carefully transfer fish to a warm platter and keep warm.
5. Remove the bay leaf and raise the heat slightly to reduce the cooking liquid by about one quarter, 3–4 minutes. Lower heat to very gentle.
6. In a small bowl, whisk together the cream and egg yolk. Temper the liaison by whisking a few tablespoons of the hot reduced liquid into the yolk mixture, then whisk the tempered mixture back into the pan off direct heat to avoid curdling.
7. Stir in the mustard, lemon juice, chopped parsley, and tarragon. Taste and adjust seasoning with salt and pepper.
8. Spoon the sauce over the poached fish and serve immediately with boiled potatoes or crusty bread to soak up the sauce.