Poached White Fish, Steamed Veggies, and Pan Bur Blanc
Poached White Fish, Steamed Veggies, and Pan Bur Blanc
Prep Time 10 minutes
Cook Time 17 minutes
- ½ cup dry white wine
- 2 tbsp. unsalted butter
- 1 tbsp. of olive oil
- 2 tbsp. South of France
- 1 Zucchini sliced ½ inch thick
- 1 Squash sliced ½ inch thick
- ½ Large White or Yellow Onion thinly sliced
- Two filets of any white fleshed fish (could work well with pink fish or thin chicken or pork)
In a medium stock pot or high sided pan over medium heat combine butter and wine, then allow it to simmer. Season your fish on both sides with 1 tbsp. of South of France and pinch of salt if any extra seasoning is left over, scrape it as into the pot. Place fish into the pot skin side down if applicable. In a large mixing bowl combine squash, zucchini, onion, olive oil, pinch of salt and remaining South of France. Toss until seasoning and veggies are evenly distributed throughout. Place the veggies into a steaming basket (or makeshift strainer) and into the pot so it is resting just above the fish. Cover and allow to simmer/steam for 15 minutes. Gently plate fish and veggies, then turn the heat to high. Whisk rapidly, this will help bind sauce as it reduces by half until it starts coat the whisk about 2 minutes. Once thickened drizzle sauce evenly over fish and dine!
