POACHED FISH
Steps:
- In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering.
- Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables.
- Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate.
- Serve with poached fish and grilled vegetables.
- Preheat the oven to 400 degrees F.
- Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving.
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Shaluwah Salimah
[email protected]This recipe is a keeper! I'll definitely be making it again.
RASEL PARVES
[email protected]I made this for dinner last night and it was a hit! The fish was moist and flavorful and the sauce was delicious.
weak
[email protected]This was my first time poaching fish and it was so easy! The fish was cooked perfectly and the sauce was light and flavorful.
Andy Bader
[email protected]I've tried this recipe a few times now and it always turns out great. The fish is always cooked perfectly and the sauce is delicious.
Sojib hasan
[email protected]This poached fish recipe is a great way to cook fish. It's simple to make and the fish comes out moist and flaky. I served it with a lemon-herb sauce and it was delicious.