Milk Poached Bass with Normandy Sauce

1
barbara lentz

By
@blentz8

This is so yummy the milk poach makes the fish just glisten and they flake so easily. The sauce is creamy and tangy with a light taste not heavy like most white sauces

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-4
Prep:
5 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 6
    bass fillets
  • ·
    milk enough to cover the bass fillets laying side by side in large pan
  • 1 Tbsp
    olive oil
  • 1 c
    fresh mushrooms sliced
  • 2 clove
    garlic minced
  • 7 oz
    jar of creme fraiche or about 1 cup
  • 2 Tbsp
    lemon juice
  • 2
    egg yolks beaten
  • ·
    salt and pepper
  • ·
    sweet paprika

How to Make Milk Poached Bass with Normandy Sauce

Step-by-Step

  1. Salt and pepper the bass fillets and lay them side by side in large skillet with high sides. Add just enough milk to cover the fish. Bring the milk to a simmer don't let it boil. Simmer the fish flipping over a couple of times until they start to fall apart. about 10 minutes depending on thickness of your fillets. Gently remove them from the milk and set aside and keep warm
  2. In a saucepan add the olive oil and saute the mushrooms and garlic until mushroom are golden and given off their moisture. Stir in the creme fraiche and lemon juice and cook until just warmed through. Don't bring it to a boil.
  3. Take the sauce off the heat and whisk in the egg yolks quickly you want a smooth sauce not scrambled eggs. Season with salt and pepper.
    Serve the fish on a bed of parsley with the sauce drizzled over top and a shake of sweet paprika

Printable Recipe Card

About Milk Poached Bass with Normandy Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: French



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