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Poached Fish In Broth

Meal.Mates's picture
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.
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Poached
Dish: 
Soup
Ingredient: 
Fish

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Your rating: None
4.22647
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1493 Calories from Fat 789

% Daily Value*

Total Fat 86 g131.6%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 166.1 mg55.4%

Sodium 3970.8 mg165.4%

Total Carbohydrates 83 g27.5%

Dietary Fiber 2.1 g8.6%

Sugars 14.3 g

Protein 83 g165.9%

Vitamin A 14.5% Vitamin C 52.9%

Calcium 32.3% Iron 54.1%

*Based on a 2000 Calorie diet

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Poached Fish In Broth Recipe