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2
(-lb)
boneless,
skinless
white
fish
filets
sea
salt
tablespoon
unsalted
butter,
in
four
slices
4-5
shallots,
peeled
and
halved
peel
from
lemon
about
20
cloves
cup
dry
white
wine
cup
water
pinch
of
mace
Preheat
oven
to
350
Fahrenheit.
Cut
out
waxed
paper
to
fit
over
the
top
of
a
shallow
ovenproof
dish
(such
as
an
enameled
cast-iron
gratin
dish).
Set
aside.
Place
the
filets
(thin
end
folded
under
to
achieve
a
uniform
thickness)
in
your
ovenproof
dish.
Season
them
well
with
salt
and
top
with
slices
of
butter.
Surround
the
filets
with
shallots,
lemon
peel
and
cloves.
Pour
the
wine
and
water
around
the
filets.
Place
dish
over
medium
heat
and
bring
to
a
simmer.
Cover
with
waxed
paper
and
place
in
the
bottom
third
of
the
oven.
Cook
filets
about
eight
minutes,
or
until
the
flesh
is
easily
pierced
by
a
fork.
Dont
let
the
filets
dry
out.
Place
the
fish
on
plates,
cover,
and
make
the
sauce.
Strain
the
poaching
liquid
into
a
saucepan
(not
aluminum).
If
you
are
going
to
eat
the
shallots,
add
them
to
the
poaching
liquid.
Add
the
mace
and
a
bit
more
salt.
Bring
the
poaching
liquid
to
a
boil
and
reduce
by
half.
Pour
sauce
over
fish
and
serve
immediately.
Serves
2
Adapted
from
To
boyle
Place
or
Flounders
in
Hannah
Woolley,
The
Cooks
Guide:
or
Rare
Receipts
for
Cookery
(London:
Peter
Dring,
1664),
6
and
Filets
de
poisson
pochs
au
vin
blanc
in
Julia
Child,
Louisette
Bertholle,
Simone
Beck,
Mastering
the
Art
of
French
Cooking
(New
York:
Alfred
A.
Knopf,
1961),
208-209.