I picked up a fresh Trevally fillet this morning.
Poached, over a very low heat in fat, fish remains incredibly tender and moist. A while back, I ran across Melissa Clark’s recipe for fish poached in butter. She suggested serving the fish with an egg pasta.
I cut fresh Trevally fillets into cubes, seasoned with rosemary, garlic, salt & pepper and poached the cubes in 3 tablespoons each of Extra Virgin Olive Oil and good quality butter (Premium Unsalted butter from Lewis Road Creamery) over a low heat (if you hear sizzling, turn the heat down!) in a cast iron pan until translucent and just cooked through, then removed the fish from the pan and reserved. Whilst the fish poached, I cooked a measure of buckwheat noodles (Soba). When the noodles were cooked, I drained them well and added them to the pan with the poaching liquid, tossed the noodles until well coated, then plated the noodles in warm serving bowls, topped with the poached fish.
I served the poached Trevally with a 2010 Villa Maria Single Vineyard Omahu Gravels Vineyard Hawke’s Bay Viognier, a simple dinner salad and thick slices of crusty bread to sop up the aromatic poaching liquid.