Wine Poached Bluefish With Onion And Dill Recipe
Ingredients
1 bluefish, scaled and cleaned
1 medium size yellow onion, chopped fine
6 large sprigs parsley
4 large sprigs dill or 1 teaspoon dill weed
2 cups dry white wine
1 tablespoon unsalted margarine
2 tablespoons flour
1/4 teaspoon white or black pepper
1/4 cup sour cream
Lemon slices
Dill or parsley sprigs
Directions
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.
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.
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