Poached Fish In Broth
|Fish stock||6 Cup (96 tbs)|
|Tarragon||1 Tablespoon, minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Haddock fillets/Firm fish||3|
|Aioli sauce/Anchovy egg||1 Tablespoon|
|Lemon wedges||3 (Sauce)|
|Minced parsley||1 Tablespoon (Sauce)|
Bring stock, tarragon and wine to boil.
Lower heat, add lemon juice and fish and boil gently 7 to 10 minutes or until tender.
Do not overcook.
Place half a fillet in each soup bowl, ladle soup over and top with a tablespoon of sauce.
Garnish with lemon wedges and sprinkle with parsley.