This recipe, inspired by Martha Stewart & Epicurious, was used as one of the key components to Claude’s July 2, 2014 MasterChef Canada audition in Winnipeg
Fennel seeds slightly crushed
2 celery ribs
1 leek, white parts only
½ fennel bulb
2 ½ cups water
1 generous cup white wine, such as Pinot Grigio
- Chop the vegetables into chunks, add peppercorns and fennel seeds. Pour water and wine over all ingredients in a medium sized frying pan. Let simmer for 15 minutes and strain.
- Return hot poaching liquid to the pan and bring to a boil. Once it reaches a boil, turn it off, add the fish and poach five minutes per side. Remove, cover, refrigerate. Can be made one day ahead.