Poached Alaskan Sablefish Recipe
Calamari Beurre Blanc, Chorizo, Squid Ink
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Ingredients
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Fish
Calamari Beurre Blanc
Chorizo and Squid Ink
Method
Poaching the Sablefish
- 1
Prepare the Poaching Liquid
In a large pot, combine water, salt, and black pepper. Bring it to a gentle simmer over medium heat.
- 2
Poach the Fish
Carefully add the Alaskan sablefish fillets to the simmering water. Poach for about 8-10 minutes or until the fish is opaque and flakes easily with a fork. Remove the fish with a slotted spoon and set aside.
Making the Calamari Beurre Blanc
- 3
- 4
Add Wine and Reduce
Pour in the white wine and bring to a boil. Reduce the heat and let it simmer until the liquid is reduced by half.
- 5
Incorporate Cream and Butter
Add the heavy cream to the saucepan and stir well. Gradually whisk in the remaining butter, piece by piece, until the sauce is smooth and emulsified. Season with salt and white pepper to taste.
Preparing Chorizo and Squid Ink
- 6
Cook the Chorizo
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced Spanish chorizo and sauté until browned and crispy, about 5-7 minutes.
- 7
Add Squid Ink
Stir in the squid ink and cook for an additional 2 minutes until well combined and heated through. Remove from heat.