Healthy
low fat recipe. Ideal for sole, haddock cod, salmon, red snapper, flounder, halibut, or other mild fish. By boiling down the poaching liquid you will obtain a wonderful rich tasting sauce. Serves 4
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Combine water and dry
white wine. Stir in mushrooms, carrots, celery, bouillon granules and herbs. Bring to boiling; reduce heat and simmer, covered for 5 minutes. Taste, add salt to taste.
Add fish, spoon poaching liquid over fish. Cover and simmer until fish flakes easily when tested with a fork; about 3 minutes for thin fillets or 10 minutes for 1 inch [2-1/2 cm]. With a slotted spoon or pancake turner, carefully transfer fish and vegetables to platter; keep warm.
Boil the poached liquid, uncovered, about 5
minutes or till reduced to about 1/3 cup [75 mL]. Spoon over fish
and vegetables. Garnish with lemon wedges.
NOTE: Frozen fish can be used. No need to defrost, just increase the cooking time by a few minutes.
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