Butternut Squash Risotto and Poached Fish in White Wine

Meal plans changed a couple of times this week due to the fact that work kept getting in the way. But it also gave me the opportunity to cook a little more and try some new recipes. 

One recipe that I have been wanting to try was Butternut Squash Risotto. It turned out wonderfully, but it does take a while and patience to make.

We have been taking a few cooking classes here and there, and love the classes at Byerly's, I made this poached fish to go with it, delicious!

Poached Fish Fillets in White Wine

Presented by Joan Donatelle, Culinary Shop Manager, August 9, 2012

6 (6 ounce) skinless cod fillets

salt and freshly ground pepper to taste

2 tablespoons minced shallots

2/3 cup dry white wine

1 cup fish stock (or vegetable or chicken)

1 lemon, juiced

2 tablespoons butter

2 tablespoons chopped fresh parsley

lemon wedges for garnish

Preheat the oven to 350F.

Season both sides of each fish fillet generously with salt and freshly ground

pepper. Place in braiser pan and sprinkle with chopped shallots. Pour wine and

fish stock around the fillets and cover the pan. Place in preheated oven and

bake for 8 minutes.

Using a fish spatula, remove the fillets to a warm serving platter, cover with foil

and set aside. Put the braiser pan over high heat and reduce the cooking liquid

by half. Whisk in the lemon juice and butter. Add the parsley and stir to

combine. Pour sauce over fish and garnish with lemon wedges.