French Food at Home by Laura Calder

Author:Laura Calder
Language: eng
Format: mobi
ISBN: 9780062026309
Publisher: HarperCollins
Published: 2003-10-15T00:00:00+00:00

Reduce the heat of the poaching liquid to a simmer and lay in the fish. Poach until just cooked, 5 to 7 minutes. While the fish cooks, lay out six warmed soup plates. Divide the arugula, capers, and cooked vegetables among them. Season with salt and pepper.

When the fish is cooked, remove with a slotted spoon, and lay a piece in each bowl. Strain 2 cups/500 ml of the poaching liquid into a saucepan and quickly bring to a boil. Remove from the heat and whisk in the butter, one piece at a time, or use an immersion blender. Whisk in the curry powder. Season with salt and pepper. Taste, and adjust the seasonings. Ladle over the fish, and serve immediately.

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