This is a great way to cook smaller whole fish like trout. Larger fillets can be substituted if desired. Either way serve with polenta in a bowl full of the broth.
Poached Whole Fish with Mushroom Broth
- 2-3 lbs whole fish scaled, gills and fins removed
- 1/2 cup dried porcini mushrooms
- 1/2 cup dried oyster mushrooms
- 2 dried chile de arbols
- 3 cups boiling water
- 1/2 cup dry white wine
- 1 rib celery diced fine
- 3 large green onions white and green parts diced fine and separated
- 8-10 large sage leaves cut into very thin ribbons
Soak mushrooms and chiles in boiling water for 1 hour. Strain broth from solids and discard oyster mushrooms. Finely chop porcini mushrooms and chiles. Rinse fish well and pat dry. Season with salt and pepper. In a pan big enough to hold the fish in one layer heat 2 tbsp butter over medium heat. Saute white part of onion until it begins to brown, then add chiles, reserved mushrooms and celery. Saute until everything begins to brown, then add wine and deglaze pan. Cook until wine reduces by half, then add strained mushroom broth, 3/4 of the sage and 3/4 of the green part of onion and bring to a boil. Turn heat down to a simmer and add fish. Cover partially and cook for 6 minutes. Uncover pan and carefully flip fish over. Continue to poach until fish is done, about 5 minutes more. Remove fish and bring stock to a high boil. reduce by 1/3 then strain solids from broth. Serve fish with broth poured over it and topped with reserved green onion and sage ribbons.