Thursday, March 20, 2008

Poached Basa with Orange Mustard Mayonnaise

This is one of my own. I've never liked 'gamey' tasting fish, so Basa is one of the few I eat. I also tend to be a saucy girl (I like sauce on most everything), so the addition of the orange mayo, for me, is almost the best part of the dish.

1 or 2 basa fillets

Poaching Liquid (Courte Bouillon)

white cooking wine
1/4 c. fish stock
1 bay leaf
margoram
rosemary

Mayo

prepared mayonnaise
juice of 3 oranges
grated peel of 1 orange
1 tbsp lemon juice
3-4 tbsp prepared mustard
salt and pepper to taste

In a small pot, bring orange juice to boil, simmer 15-20 mins. until reduced to 1/3 cup. Remove from heat, allow to cool. Mix juice into mayo, add grated orange peel, lemon juice and mustard. Salt & pepper to taste.

In small mixing bowl or glass measuring cup, mix the wine, fish stock, margoram, bay leaf, and rosemary.

In a larger pan, place basa fillets, pour wine & herb mixture over top. Heat over med heat until lightly boiling, lower heat, cover and simmer until fish is done. Remove fish to serving dish, discard liquid.

Serve with the Orange Mustard Mayo, and rice.

**Quick Note** Use best judgement with with poaching liquid, using more or less of any oth the ingedients, depending on what type of taste you want. ie. use more fish stock if you want the fish to taste saltier, use more wine, for a more fruity taste, etc.

Enjoy,
Myrna

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