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
6 cups fish stock
1 tablespoon minced fresh tarragon
1/2 cup dry white wine
1 tablespoon fresh lemon juice
3 haddock fillets (or other firm fish)
Aioli Sauce or Anchovy-Egg
Sauce
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.
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