Wine & Garlic Poached Cod Fillets
  Goosecross Cellars Recipe for Sauvignon Blanc  
¼ cup olive oil
3 cloves garlic, crushed
2 cups Goosecross Sauvignon Blanc
2 cups water
1 lemon, sliced
2 tablespoons capers
2 tablespoons caper juice
4 cod fillets, about 6 ounces each
Salt & pepper, to taste

Directions :
In a large, deep skillet over medium-high heat, heat olive oil until shimmering. Add the garlic and sauté until fragrant. Add the wine, water, lemon, capers and juice and bring to simmer. The temperature of the poaching liquid is all-important. It must be maintained at a bare simmer, a more vigorous simmer may cause the fish to fall apart or cook unevenly.
Rinse fish with water and pat dry. Season the fish with salt and pepper. Gently slip the fish fillets into the simmering poaching liquid, bring to a boil, then reduce heat and simmer 8 minutes. Remove the pan from the heat and let the fish continue cooking in the hot liquid for 2 more minutes; this technique ensures that the fish is gently cooked and is never overdone.

Remove fish from liquid and serve.
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