Wine Poached Bluefish With Onion And Dill
|Bluefish||1 , scaled and cleaned|
|Yellow onion||1 Medium, chopped fine|
|Parsley sprigs||6 Large|
|Dry white wine||2 Cup (32 tbs)|
|Unsalted margarine||1 Tablespoon|
|Pepper||1⁄4 Teaspoon (White Or Black)|
|Sour cream||1⁄4 Cup (4 tbs)|
|Dill sprigs/Parsley sprigs||2|
Preheat the oven to 350°F.
Lay the bluefish on a greased rack set in a 13"x 9"x 2" baking pan.
Fill the fish cavity with half of the onion, parsley, and dill.
Layer the remaining onion, parsley, and dill on top of the fish.
Pour in the wine and cover the pan snugly with aluminum foil.
, Bake the fish for 35 to 40 minutes or until it flakes when tested with a fork.
Transfer to a heated platter, taking care not to dislodge the herbs on top.
Remove the parsley and dill from the fish cavity.
In an electric blender or food processor, puree the herbs with 1 cup of the poaching liquid.
In a small heavy saucepan, melt the margarine over moderate heat.
Blend in the flour, add the herb wine mixture and cook, stirring constantly, for 3 minutes or until thickened.
Whisk in the sour cream and heat 1 to 2 minutes longer (do not boil or the sauce will curdle).
Garnish the fish with lemon slices and sprigs of dill or parsley, if you like.
Pass the sauce separately.