Last Saturday, I was invited to join Chef’s Gen D. Capati of Cookbook Kitchen’s cooking demo along with the participants along and other other bloggers @ The Maya Kitchen.
Boston Poached Fish
Chef Patron Gen Capati demonstrated some of his restaurant’s most popular dishes like CBK Stuffed Spring Chicken brimming with cheese, ham and basil; Boston Poached Fish is fish fillet poached in white wine and grapes along with crowd favorites Meaty Herbed Eggplant, Pasta al Adobo and Decadent Chocolate Rhum Cake, a creation of Chef Capati himself.
Chef Gen Capati of the Cookbook Kitchen
Are you tired of the same old fish fillet recipe that you always cook? Try this Boston Poached Fish recipe from Chef Gen.
BOSTON POACHED FISH
- 1 medium white onion, diced
- 1 tbsp. olive oil
- 6 pcs. marble potatoes
- ¾ cup white wine (cooking)
- 2 pcs cream dory fillet (220 grams per fillet) (white or pink)
- 16 pcs. seedless grapes, green
- ½ tsp. salt
- Freshly ground pepper to taste
- ½ cup Water
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