The sophisticated Poached Fish In Broth with mixture of tarragon and anchovy-egg sauce is simply too good to taste. Broth made from fish stock, tarragon and wine poured over fish fillets is always a treat to the tastebud.
6 Cup (96 tbs)
1 Tablespoon, minced
Dry white wine
1⁄2 Cup (8 tbs)
Haddock fillets/Firm fish
Aioli sauce/Anchovy egg
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.