I wanted to keep things simple, because I wouldn't have a lot of time when I came home to cook. So I decided on a menu of rice, green beans and poached fish. I modified a poached fish recipe I tried earlier in the year to make this one. This was fast and kind of fancy tasting - sadly, it may have been a little lacking in the presentation category.
Poached Haddock
4 pieces haddock
1 stalk lemongrass, chopped into one 1 inch pieces, and squashed a bit
1 shallot, finely chopped
1 glass white wine
unsalted butter about a tablespoon
1. Add 1/2 tsp butter to a frying pan with a lid and soften the onions. Add the white wine and lemongrass and bring to a boil. (I reduced the liquid and this point quite a lot and added some water back in, but you could skip this.)
2. Add the fish and cover the pan with the lid. The fish probably won't be fully covered, I flipped mine over after about 3 mins.
3. Cook about 3 mins longer, until opaque all the way through.
4. Remove the fish from the pan to your serving dish and cover them with tin foil. Meanwhile, increase the heat under the pan and reduce the wine mixture by about 1/2. Add about a 1 tsp of butter, and heat until it starts bubbling again.
5. Remove bits of lemongrass from the sauce and serve.
