Redfish Herbsaint

Instructions

1. 1

   In a stainless-steel skillet, bring one cup of the wine and all of the lemon juice to just barely a simmer over low heat. Add the fish, carrots, celery, and peppercorns and poach for 8-10 minutes. Check it after five minutes to see that it doesn't overcook (the fish should not fall apart into flakes when done).

2. 2

   While the fish is poaching, sauté the leeks in 1 Tbs. butter until they turn soft--about three minutes. Add the remaining wine and bring to a boil. Cook for another minute, then turn off the heat.

3. 3

   Remove the fish when done to a warm plate. To the poaching liquid in the skillet add the remaining butter, cream, Herbsaint, salt and pepper. Over a medium fire reduce it for about five minutes, until the mixture thickens.

4. 4

   Add the crabmeat and cook, agitating the pan lightly, until the crabmeat is cooked through.

5. 5

   Place the leeks on the serving plate, put the fish with the celery and carrots atop that, and top with the sauce.