Tender poached fish with creamy polenta and crispy mushrooms.
Poaching is a quick way to make supremely tender and flavorful fish. This recipe uses a mixture of wine and sautéed shallots as the poaching liquid. Fresh parsley and sage are added to create a delectable sauce. This is served over a bed of rich homemade polenta, and topped with crispy mushrooms, for an elegant fish dinner that hits all the right notes.
Wine Poached Fish with Polenta & Mushrooms
White fish is nothing but unbridled potential—like an artist’s canvas or lump of clay—able to be transformed into whatever wondrous creation you desire. For this concoction the fish is poached in a bright sauce of wine, lemon, and herbs to offset a rich, creamy polenta. To add texture and umami it is topped with crispy mushrooms for a fish dinner that delights the senses.
Ingredients
- 2 1/2 cups chicken stock
- 1/2 cup medium grind cornmeal
- Kosher salt and pepper
- 1/2 cup dry white wine
- 1 lemon juiced
- 1/2 tsp fennel seeds
- 1 tbsp capers
- 2 6-oz fillets white fish
- 2 tbsp olive oil
- 1 shallot chopped
- 4 oz (5-7) cremini mushrooms sliced
- 1 tsp flour
- 1/4 cup parsley chopped
- 4 sage leaves chopped
- 2 tbsp butter
- 1/4 cup grated Parmesan
Instructions
- Heat chicken stock in a medium saucepan over high heat. When boiling slowly pour in cornmeal and 1/2 tsp salt while whisking. Reduce heat to low and continue whisking for 2-3 minutes until starting to thicken. Cook for 50 minutes, stirring occasionally.
- Meanwhile, in a small bowl whisk together wine, lemon juice, fennel, capers, and a pinch of salt and pepper. Place fish in a shallow container or ziplock bag and pour over wine mixture to coat. Set aside.
- Heat 1 tbsp olive oil in a large skillet (use one that has a lid) over medium heat. When oil is hot add mushrooms and a pinch of salt and pepper. Cook, stirring infrequently, until mushrooms have given off all their moisture and are dark brown and crispy, about 17-20 minutes. Remove to a plate.
- Add 1 tbsp olive oil to the pan. Add shallot and cook for 1-2 minutes until softened and fragrant. Add flour and cook 1 minute while stirring. Remove fish from marinade and stir marinade into the pan. Bring to a simmer and reduce heat to maintain a gentle simmer. Add fish to pan, cover and cook until fish flakes easily with a fork, about 5-6 minutes (may take longer if your fish is thicker). Remove fish to a plate. Continue to simmer sauce uncovered for 2-3 minutes until slightly reduced. Remove from heat and stir in 1 tbsp butter, parsley, and sage.
- When polenta is done stir in 1 tbsp butter and Parmesan cheese. It should be fairly stiff but if it is too solid add more stock as needed. Divide polenta amongst plates and top with fish, sauce, and crispy mushrooms.
Notes
Options for fish include cod, tilapia, halibut, catfish, haddock, pollock, or whatever you like. Just keep in mind that thicker fish fillets will take longer to cook.
