Bar poché au champagne

Yes, we are tired of fried fish. The bass filets were prepared with a variation of this recipe, found on the web.

Bass poached in Champagne

and served with a Champagne Cream sauce.

INGREDIENTS:

• 4 sea bass filets, about 8 ounces each
• 1 carrot, cut into rounds
• 1 medium onion, cut into quarters
• 1-2/3 cup crème fraîche
• 3 cups Champagne
• 1 parlsey bouquet
• 1 bay leaf
• fresh thyme

PREPARATION:

1. Place the fish in one layer in a sauteuse pan, or other pan that can hold all the liquid on top of the stove. Add the carrot pieces, onion quarters parsley, thyme and bay leaf.

2. Pour in the Champagne along with 1-1/4 cups of water.

3. Gently bring it almost to the boiling point, frequently basting the fish. Just before it reaches the boiling point, lower the heat, and poach the fish for about 20 minutes.

4. Remove the fish to a warmed platter, cover and keep warm.

5. Filter the poaching liquid and pour into a saucepan. Bring to a boil and reduce to 1 cup.

6. Lower the heat, add the crème fraîche, whisking constantly. Whisk in the butter, by small pieces, until thick.

To serve:Arrange fish on warmed serving platter and cover lightly with the sauce. Pass the rest of the sauce in a separate sauce boat.

Accompanied by garlic rice and a tomato onion salad.It was surprisingly good for a first effort under trying conditions.