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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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4.22647
Average: 4.2 (17 votes)