Fish Poached In Wine — This Time It’s Sculpin.
I’m lucky to know a couple Fishing Charter Captains — Every now and then I get a fresh cut, cleaned piece of the catch. This time it was Sculpin, which I’ve not tried. I poached it in White White, Water, Fresh Dill, Garlic, a Bay Leaf and Pink Peppercorns.
My preparation was an adaptation of the recipe linked below. I used different poaching herbs, but finished the Fish with Kosher Salt, Olive Oil and Capers, which added the needed extra flavor to the Sculpin. The Fish would have been a little bland otherwise, but the texture was flaky and white. Thanks again Kat and Doug.