This is better with summer-ripe tomatoes but works with canned tomatoes, too. The sauce is best if it sits overnight.
For the sauce …
1/2 c. fresh basil leaves
1 tbsp. fresh tarragon
1 tbsp. fresh parsley
2 ripe tomatoes (or one 15-oz. can diced tomatoes)
1 clove garlic, chopped
1/2 c. extra virgin olive oil salt and pepper juice and rind of one orange
* Chop all of the herbs and the tomato together. Add the olive oil, the orange, and the salt and pepper. Stir well to combine, and taste for seasoning.
For the poaching broth …
1 onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
sprig each of fresh thyme and parsley
1 bay leaf
1/2 c. vinegar
2 c. dry white wine
* Combine all ingredients, bring to a boil, and simmer for about a half hour.
For the fish …
4 walleye (or trout or salmon) fillets
* Slip the fillets gently into the simmering poaching broth. Cook for about 10 minutes (depending on size of the fillet) and remove to a platter. Gently spoon the sauce over and serve. Be sure to save the broth for a flavorful soup.
Cook’s Tip: The most common question I get about cooking fish is how to tell when it’s done still moist and juicy, but not raw or overcooked. All other rules aside, cut into the thickest part of the fish and take a look. It should be translucent and flake easily.–Chef Lucia Watson *
Source: Chef Lucia Watson, owner of Lucia’s restaurant in Minneapolis, is a longtime In-Fisherman culinary contributor and author of the book In-Fisherman Presents Cooking Freshwater Fish– in-fisherman.com