This Month's Recipe
(with three sauces)
¼ cup chopped carrots
½ cup chopped celery
1 small onion stuck with 2 cloves
1 cup dry white wine
parsley
2 quarts water
2 lb. firm fillets or steaks
oil for fish poacher rack
Combine all ingredients, except fish and oil, in a fish poacher and boil for about 5 minutes. Oil rack of fish poacher and place fish on rack. Submerge fish in liquid and immediately lower heat until liquid simmers. Simmer fish until tender. The amount of time it simmers depending on thickness of fish. Remove fish, drain and place on platter cover and chill.
Serves 4 as a main course.
Serve this with a nice fresh cucumber salad, fluffy white rice and some nice bread for an excellent meal.
NOTE: If you don’t have a fish poacher, you can use a pan deep enough to just cover the fish with the liquid. As with the poacher rack, the bottom of the pan should be oiled in order to make removing the fish easier. You can use any firm fish that is not oily in nature for poaching. The delicate flavor of the fish will be greatly enhanced by this cooking process and the sauces will compliment that flavor.
½ cup mayonnaise
1 tsp. lemon juice
1 tbs. prepared horseradish
Mix ingredients and chill before serving. Chill in a sealed container so the horseradish will not lose its bite.
1 tbs. Dijon mustard
¼ tsp. salt
Mix ingredients and chill before serving.
1 tsp. lemon juice
¼ tsp. salt
Mix all ingredients and chill before serving. Chill in a sealed container.
The three sauces are very simple to make and you can adjust the contents of any to suit your personal taste. Try whichever sauce strikes your fancy on a particular day. Please, a word of advice. Don’t drown the fish in the sauce. Remember the sauce is there to compliment the fish rather than vice versa.
Bon Appetit!
P.S. If you try this or any of my recipes, please let me know you like them.
I can be reached at Stellal@hughes.net.
