Smoked Canadian Black Cod
|Riesling white wine||250 Milliliter|
|Spanish onion||1 Small, diced|
|Pared carrots||2 , diced|
|Celery stalks||2 , diced|
|Lemon||1 , cut in half|
|Black cod fillets||680 Gram (4 Pieces, 170 Grams Each, Sablefish)|
In a large stock pot or Dutch oven combine the wine and water.
Tie the peppercorns, bay leaf, parsley and herbs together in a cheesecloth and place in the pot.
Add the vegetables and lemon.
Bring to a boil, reduce heat and simmer for 10 minutes.
Place the fillets in the pot and coddle, very gentle simmer for 15 minutes.
Remove to serving plates and serve at once with Herb Lemon Butter, fresh steamed carrots, broccoli and a rice pilaf.