Fish Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Fish Poach Saveur French Remove all Difficulty Easy (4) Medium (4) Hard (1) Course Main Course (8) Appetizers (1) Soups & Stews (1) Season Summer (4) Winter (4) Spring (3) Fall (2) Topic Recipe (9) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:French"; var omni_prop8 = "Main Ingredient:Fish,Technique:Poach,Source:Saveur,Cuisine:French"; var omni_pageName="saveur:"+omni_prop12; 10/31/2011 Poached Trout With Onions and Fennel Seeds In this recipe, trout is poached in a court bouillon, a fragrant broth of white wine, fennel seeds, and lots of onions. Issue #142 08/28/2007 Whole Poached Salmon with Cold Mayonnaise (Saumon Poché à la Mayonnaise) This French dish is a delicate and delicious way to prepare salmon. Issue #98 12/06/2005 Poached Black Bass in a Rich Nage This dish was created by chef Eric Ripert of Le Bernardin in Manhattan. Issue #84 10/05/2007 Fishermen's Soup This rich and creamy soup is a favorite in the coastal regions of France. Issue #77 10/05/2007 Sea Bass with Grapes Chef Philippe Téchoire serves this at Chez Philippe, one of his Bordeaux restaurants. Issue #77 03/06/2007 Cold Poached Cod with Tarragon Sauce The tarragon-infused sauce of this preparation enhances the delicate flavor of the fish. Issue #53 09/03/2002 Mushroom-Stuffed Sole in a Pastry Crust Chef Michel Bourdin created this dish in honor of Queen Elizabeth II, in celebration of the Silver Jubilee of her reign, in 1977. Issue #50 01/19/2007 Salt Cod and Vegetables This traditional Provençal dish, flavored with a pungent aïoli, is simple, hearty, and delicious. Issue #1 02/06/2007 Poached Sole with Vermouth Vermouth adds body and character to many dishes, especially ones with fish or chicken.