Poached Fish In Broth Recipe
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 (16 tbs) | |
| Tarragon | 1 Tablespoon, minced | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 3 haddock fillets (or other firm fish) | ||
| Aioli Sauce or Anchovy-Egg | ||
| Lemon wedges | ||
| Minced fresh parsley | ||
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.
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.
Chef
