| 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
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