Olive Oil-Poached fish

By ccavaletti

Ingredients

• Horseradish Sauce:
• 4 fish fillets, such as salmon, halibut or sea bass - 1 lb
• 2 c olive oil, or chicken broth if you prefer
• 3 sprigs thyme
• 1 clove garlic, halved
• 1/2 tsp salt
• freshly ground pepper
• 1 Tbsp horseradish
• 1/2 c sour cream or creme fraiche

Details

Servings 4

Preparation

Step 1

Place fish in a Dutch oven in a single layer; pour oil over fish just to cover. Add thyme and garlic.

Heat over medium heat to a low simmer, about 160 degrees on an instant-read thermometer.

Reduce heat to low. Gently poach fish until just cooked through; about 20 minutes.

Remove with a slotted spatula to a platter. Season with salt and pepper to taste.

Serve with horseradish sauce if desired.