Poached red snapper

Yield: 6 Servings

Measure Ingredient
1 4-5 pound whole red snapper
¼ cup Chopped shallots
1 Stalk celery with leaves; cut up
1 Carrot; cut up
1 bunch Parsley
1 tablespoon Salt
4 cups Water
2½ cup Rose wine
2 Lemons; cut in wedges

From: arielle@... (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.

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