Photograph of the finished Pôchouse

France · Cá nước ngọt om vang trắng Pôchouse

Pôchouse

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Carp Carp 14.1 oz
  • Photograph of Pike Pike 14.1 oz
  • Photograph of White wine White wine 3 cups
  • Photograph of Bacon Bacon 5.6 oz
  • Photograph of Shallots Shallots 2
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Flour Flour 1.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Bread Bread 7.1 oz
  • Photograph of Fresh cream Fresh cream ⅔ cup

Method

  1. 1 Simmer fish bones with white wine, shallots, and garlic for 20 minutes, then strain to obtain a clear broth.
  2. 2 Fry the bacon sticks for 6 minutes until the fat renders out, then set them aside.
  3. 3 Add the chopped carp and catfish to the broth at 85 degrees Celsius and cook for 9 minutes; the house uses at least two types of river fish, so the firm-fleshed ones should be placed in first.
  4. 4 Remove the fish, then beat the butter-stuffed dough and cream into the broth until thickened.
  5. 5 Toast the garlic-crusted bread, arrange the fish on top, drizzle with sauce, and sprinkle with crispy bacon.

With an appliance

  • Oven 1 hr

    Replace step 3: arrange firm fish fillets in the pot first, cover and simmer on the middle rack of the oven at 165 degrees for 9 minutes, then add softer fish after 3 minutes; keep step 4 the same and only whip the cream into the broth after removing the fish.

Start cooking