cookware
- large skillet with lid
- small bowl
- whisk
- skimmer
- paper towel
- plate
1 | Bring 1 quart water to a boil in a large skillet and add the salt. Drop the fish fillets into the boiling water and bring the water back to a gentle boil. Cover and remove from the heat. Poach the fish in the hot water for about 2 minutes. |
2 | For the sauce, pour the cream into a small bowl and add the salt and pepper. Whip with a whisk for about 15 seconds, or just until frothy. |
3 | Stir in the red wine vinegar, herbs, and horseradish. |
4 | Using a skimmer, remove the fish from the water and rest on a paper towel-lined plate. Blot dry. |
5 | Transfer each fillet onto a warmed plate. Coat with sauce and serve immediately. |
source: Jacques Pepin's Fast Food My Way