Fish filets poached in white wine (Filets de poisson pochés au vin blanc) from Mastering the Art of French Cooking, Volume One (page 208) by Julia Child and Louisette Bertholle and Simone Beck

  • shallots
  • dry white wine
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute green onions for shallots, and dry white vermouth and bottled clam juice for dry white wine.

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Notes about this recipe

  • Eat Your Books

    Can substitute green onions for shallots, and dry white vermouth and bottled clam juice for dry white wine.

  • lorloff on January 09, 2023

    We adapted this recipe by substituting olive oil for the butte in the basic recipe to accommodate someone who is allergic to butter. We used St.out’s clam broth and dry white wine and it worked perfectly bringing the fish to a boil on the stove then putting it into a 350 oven. After the fish were just cooked through 5-6 minutes for Massachusetts fluke flounder we removed the fish from the over, held it for serving and boiled down the sauce of white dry wine and clam broth one of the options offered in the recipe and served the boiled down sauce with the fish which was delicious.

  • Delys77 on October 31, 2011

    Perfect basic fish filet as the foundation for something special. Served with beurre noisette which was great, except that you should up the vinegar in the beurre noisette.

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