- 12 oz steelhead (that’s enough for 2 portions)
- 1/2 bottle champagne or proseco
- bouquet garni (wrap a few sprigs of fresh thyme and 1 bay leaf with kitchen twine)
- mirepoix (1/2 cup each of finely diced onions, carrots, celery)
For the Bernaise
- 2 egg yolks
- 3 T unsalted butter
- 1 T white wine vinegar
- 1 t freshly chopped taragon
- In a sautee pan just large enough to hold the fish, but fairly deep, cook mirepoix in olive oil until softened and slightly browned.
- Add the champagne and bouquet garni. Make sure you have enough liquid to just cover the fish, adding more champagne if needed. When poaching liquid starts to boil, turn down to slow simmer and add fish, skinside up.
- Poach for 8 minutes, until fish is not quite cooked through but has just a touch of translucense. If your liquid covers the fish, there’s no need to turn the fish.
- Meanwhile, whip egg yolks until light yellow. Melt butter in pan and turn down heat to lowest setting. Add egg yolks, white wine vinegar, tarragon, and salt to taste, whisking constantly until it starts to thicken. Make sure your pan is not too hot that it cooks the yolks, and if sauce becomes too thick too quickly, add 1 tablespoon water and whisk constantly, adding more water if needed 1 T at a time.
- Steam some asparagus, top with poached steelhead and bernaise sauce.