| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| April 1991 | 1 | servings | ||
INGREDIENTS
| 1 | tb | White-wine vinegar |
| 2 | tb | Extra-virgin olive oil |
| 1 | Shallot; chopped fine | |
| 1/4 | c | Finely chopped fresh mint leaves |
| 1/4 | c | Finely chopped fresh basil leaves |
| 1/4 | c | Finely chopped fresh parsley leaves |
| Two 1/2-pound pieces scrod fillet |
INSTRUCTIONS
In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 2 plates mound one fourth of the herb mixture. In a deep skillet bring 1 inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 1 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod. Serves 2. Gourmet April 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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