Entree: France – Burgundy – Pôchouse (Poached freshwater fish in a white wine and cream sauce with mushrooms)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1.5 lb (680 g) mixed freshwater fish fillets (e.g., perch, pike, trout), cut into serving portions
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced
- 2 shallots, minced
- 2 garlic cloves, minced
- 8 oz (225 g) cremini or button mushrooms, sliced
- 1 cup (240 ml) dry white Burgundy wine
- 1 cup (240 ml) fish stock
- 1/2 cup (120 ml) heavy cream
- 2 egg yolks, room temperature (approx. 12 g each)
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) chopped fresh parsley
- 1 tsp (1 g) chopped fresh thyme
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- Crusty bread or boiled potatoes for serving (optional)

Instructions

1. In a wide, shallow saucepan or skillet, heat the butter and olive oil over medium heat until shimmering. Add the sliced onion and shallots and cook gently until softened and translucent, about 6–8 minutes.
2. Add the sliced mushrooms and a pinch of salt; sauté until the mushrooms release their liquid and begin to brown, about 5 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
3. Pour in the white Burgundy wine and fish stock, add the bay leaf and thyme, and bring to a gentle simmer. Reduce the liquid by about one-third, 6–8 minutes, to concentrate flavor.
4. Season the liquid with salt and pepper, then arrange the fish fillets in a single layer in the simmering liquid. Poach gently over low heat until the fish is opaque and flakes easily, about 5–8 minutes depending on thickness.
5. While the fish poaches, whisk together the heavy cream and egg yolks in a small bowl. Temper the liaison by adding 2–3 tablespoons of hot cooking liquid to the yolk-cream mixture, whisking constantly.
6. Remove the fish with a slotted spatula to a warm platter and discard the bay leaf. Slowly whisk the tempered yolk-cream mixture into the hot sauce off the heat, returning the pan to the lowest flame and stirring until the sauce thickens slightly. Do not boil once yolks are added.
7. Stir in the lemon juice and chopped parsley, taste and adjust seasoning with salt and pepper. Spoon the sauce over the poached fish and serve immediately with crusty bread or boiled potatoes.