I’ve been wanting to make this dish for ages, but for some reason I never got around to it. I actually combined the two dishes I know that involve poaching in red wine. Oeufs meurette and halibut poached in red wine. Oeufs meurette is a Burgundy classic. It’s an especially great dish to do as the high levels of acidity in the wine make the perfectly cylindrical eggs poached eggs.
Poaching the fish in the red wine is so simple. It then colours the outside flesh of whichever fish you choose, leaving perfectly white flakes inside. My best tips for this is too use any fish you want, just make sure it’s quite chunky. Also, you really need to be able to drink the wine. If you use cheap disgusting red wine, it will sadly reflect on the fish affecting the final taste. I chose a Malbec
I’ve also got another video. This one is the day job though! Not quite flying, but a quick explanation of turbulence. Feel free to share with anyone you know who is a nervous flyer. (if the link isn’t in the email, it is on www.fdathome.co.uk Computer gremlins seem to be deleting the link when I publish the post. Sorry, https://www.facebook.com/thomascookairlinesUK/videos/10153851282030213)
- Halibut, turbot, cod-thick piece about 200g/person
- 1.5l red wine
- Star Anise
- Salt-500g coarse salt
- Mashed Potato to serve
- Add the herbs and some garlic to the wine. Reduce this until you have 500ml. While it is reducing, poach the eggs in the stock. Just add them and the acid will make the egg curl up into a perfect round shape. Cook for 3-4 minutes and then place in iced water. This tops the cooking process.
- Make a bed of salt on a baking tray and add the whole beetroot to it. Bake at 180°c for 1 hour. Turn every 20 minutes. As the beets cook in contact with the salt it permeates the beetroot giving them a wonderful seasoning. Once cooked and cooled, dice up with a sharp knife.
- Finely slice the leeks, soften in some butter.
- To cook the fish bring your reduced wine to a boil. Take off the heat and then add the fish. Leave to sit for 5 minutes and then turn over. The stock may not completely cover the fish, hence this is the reason for turning over. Carefully remove the cooked fish and add the eggs to the stock. Baste the stock over the eggs to warm them up.