| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
4 |
Servings |
INGREDIENTS
| 4 |
|
6 Ounce firm fleshed fish fillets Such As Salmon, Bass Or Snapper; Skinned |
| 1 |
ts |
Oil or butter |
| 2 |
|
To 3 cups court bouillon; strained |
INSTRUCTIONS
Run fingers over fish fillets to feel for tiny bones; if there are any,
remove with needlenose pliers or tweezers. Lightly oil or butter the bottom
of a deep skillet big enough to fit fish fillets in a single layer and
place fish thus in skillet. Bring court bouillon to a simmer. Gently pour
court bouillon over the fish, covering completely. Turn heat on very low so
that liquid steams but does not quite simmer for 2 minutes. Turn off heat
and let fish sit in liquid an additional 5 minutes per inch of thickness.
Start checking fish for doneness: a thin knife inserted in thickest part of
fillet should meet with just slight resistance. Fish should still be
slightly translucent in center. Remove fish from skillet with slotted
spatula, blot the bottom lightly with a paper towel, and serve. Yield: 4
servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/28/96 show
Posted to MC-Recipe Digest V1 #277
Date: Mon, 04 Nov 1996 06:49:51 -0600
From: Pat Asher <asher@mcs.com>
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