CookEat Recipe
Poached Sheepshead with Lobster Sauce
Atlantic sheepshead gently poached in lemon and herb court bouillon, served hot beneath a creamy lobster sauce.
Method
Steps
Step 1
Arrange for the finished Lobster Sauce to be ready hot when the fish is cooked, made with cooked diced lobster and recovered finely sieved shell butter, with hard shell fragments removed. Start with a three-pound raw piece of Atlantic sheepshead (Archosargus probatocephalus), weighed before trimming and bone removal. Trim, remove the bones, wipe with clean kitchen paper and keep chilled while preparing the cooking liquor.
Step 2
Wash the carrot, lemon and herbs, and peel and slice the carrot and onion. Choose a snug nonreactive pan with a lid that holds the prepared fish and the measured liquor reaching about two-thirds up the fish. Put in the sliced carrot and onion, thyme sprig, bay leaf, two whole spice cloves, half a gill of white wine vinegar, the half lemon with its peel and flesh, two quarts of cold water, two parsley branches and one level tablespoon of salt. Bring to the boil and cook for fifteen minutes.
Step 3
Lay the prepared fish carefully in the hot cooking liquor. Cover and maintain a barely bubbling simmer. Allow about twenty-five minutes, starting to check earlier according to the thickness. Check the thick sections with a clean thermometer and cook until they reach at least 70°C and the flesh is opaque and flakes readily; adjust the time to the fish.
Step 4
Lift the fish carefully with a broad skimmer and let excess liquor drain into the pan, leaving the cooking vegetables and herbs behind. Place on a heated serving dish. Spoon the hot finished Lobster Sauce over the fish, using the amount needed to cover it, and serve immediately.
Cooked it? Rate it.
Cooked 0 times