Shallow-Poached Fish Provençal | Cruise Scoop
BY CHEF JACQUES PÉPIN INGREDIENTS 1 tablespoon unsalted butter 1 shallot, thinly sliced 2 (6-ounce) fish fillets (halibut, cod or snapper) 1 cup white wine, preferably from Provence 1 lemon, thinly...
Ingredients
- 1 tablespoon unsalted butter
- 1 shallot, thinly sliced
- 2 (6-ounce) fish fillets (halibut, cod or snapper)
- 1 cup white wine, preferably from Provence
- 1 lemon, thinly sliced
- 1 tablespoon herbes de Provence
- 1 sprig fresh thyme
- 2 bay leaves
- 10 cherry tomatoes, halved
- 10 Niçoise olives, pitted
- 2 sprigs parsley
- Extra virgin olive oil, preferable from Provence
- 1 cartouche (see CHEF TIP)
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