Steamed Silver Perch With Poached Oysters- RICK STEIN

Place the fish stock in a small saucepan and boil rapidly, uncovered, until reduced to about ½ cup (125ml).

Meanwhile, melt a little of the butter in a medium-sized pan. Cut the rest into small pieces. Add the shallot to the pan and cook gently for 5 minutes until soft. Add the wine and simmer, uncovered, until reduced to about 2 tablespoons. Add the reduced fish stock and keep warm.

Open the oysters. Remove the meats and clean 4 of the deeper shells for serving.

Season the fish fillets on both sides with a little salt and lay them on a heatproof place. Place a trivet or an upturned plate in a large pan and pour in about 2.5cm of water. Bring to a vigorous simmer, then put the plate on the trivet, cover the pan and steam for 4 minutes. Lift the fish out of the steamer and pour the juices from the plate into the sauce. Cover the fish and keep it warm.

Bring the sauce to a gentle simmer, add the oyster meats and their juice and poach for 2 minutes. Lift them out with a slotted spoon and keep them warm with the fish.

Add the cream to the sauce and simmer vigorously, uncovered, for 3 minutes. Then whisk in the remaining butter, a few pieces at a time, to form an emulsified sauce. Stir in the chives and season with black pepper and a little salt if needed.

To serve, place the fish fillets, skin-side down on 4 warmed plates. Rest one of the oyster shells alongside the fish. Put a poached oyster in each shell and arrange the rest over and around the fish. Pour the sauce over and serve.

Not suitable to freeze.

Not suitable to microwave.

Credits:

Silver Perch from Barrington Perch