Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | -Ginger Court- Bouillon |
1 \N | Litre of water |
1 medium | Onion, peeled and diced |
1 medium | Carrot, peeled and diced |
1 \N | Stalk celery, diced |
3 \N | To 4 sprigs parsley |
8 \N | Black peppercorns |
2 tablespoons | White wine vinegar |
375 millilitres | Dry white wine salt to taste |
30 grams | Fresh giner, peeled & sliced |
Vegetables: 1 tb fresh giner, cut into fine strips 2 med carrots, peeled and sliced into round and thin strips 1 zucchini, sliced into rounds and thin strips 1 sm turnip, cut into thin strips 125 g green beans, end trimmed
Fish: 4 fillets Parrot fish or similar reef fish To Cook Court-bouillon: place all the ingredients in a stockpot & bring to the boil. Simmer for 30 mins. Strain and reserve the liquid, discarding the solids.
To Cook the Vegetables: blanch the vegetables separately in salted boiling water. Cool in iced water, drain and dry on paper towels. Set the ginger aside to serve with the fish.
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To Cook the Fish: bring the ginger courtbouillon to barely a simmer, do not allow it to boil. Add the fish fillets and poach gently until cooked/ the flesh will become opaque. Parrot fish will take only a few minutes to cook. Carefully remove the fish and drain on paper towels. Quickly dip the vegetables inthe hot courtbouillon until heated through. Arrange the vegetables on a serving platter. Add the fish fillets and pour a little court-bouillon on top. Decorate with the ginger strips. Submitted By BARRY WEINSTEIN On 05-05-95