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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.

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