Yield: 6 Servings
|1 \N||4-5 pound whole red snapper|
|¼ cup||Chopped shallots|
|1 \N||Stalk celery with leaves; cut up|
|1 \N||Carrot; cut up|
|2½ cup||Rose wine|
|2 \N||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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .