Place everything except the fish and butter in a shallow pot. The liquid should be about 2" deep. Bring to a boil and immediately reduce the heat to medium-low. Place the fish, skin side down, in the pot; allow fillets to gently simmer. Fillets will only take 5-7 minutes to cook through. Gently remove them and the veggies from the poaching liquid, place on a plate and cover with foil to keep warm. Remove 2 cups of the liquid and add it to a saucepan. Boil it until it reduces by about 75 per cent. Using a whisk, quickly mix in the butter a little at a time to make a sauce. Season to taste and top your fish with a small amount of sauce. Serve immediately with your favourite side dish. Yield: 6 servings