| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
6 |
Servings |
INGREDIENTS
| 1 |
|
4-5 pound whole red snapper |
| 1/4 |
c |
Chopped shallots |
| 1 |
|
Stalk celery with leaves; cut up |
| 1 |
|
Carrot; cut up |
| 1 |
bn |
Parsley |
| 1 |
tb |
Salt |
| 4 |
c |
Water |
| 2 1/2 |
c |
Rose wine |
| 2 |
|
Lemons; cut in wedges |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:28:12 CDT
Combine shallots, celery, carrot, four sprigs of parsley, salt and water in
a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20
minutes. Strain through a double thickness of cheesecloth and discard
vegetables. Pour this court bouillon into a fish poacher or large roasting
pan. Add the rose. Wash the fish inside and out with cold running water.
Pat it dry with a paper towel. Place the fish on a rack and put it into the
pan. If the fish is not at least half-covered by the bouillon, add up to
one cup extra water. Bring stock just to a boil, cover and poach over
lowest heat for 45 minutes or just until the fish flakes easily with a
fork. Carefully lift the rack with the fish on it from the pan. Drain
well. Place the fish on a platter and garish it with lemon wedges and the
rset of the parsley. Serve with hollandaise sauce or with a pineapple
salsa.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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