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Wednesday, January 2, 2013,11:32 PM by
Ponmathi Srilekha.S

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POACHED FISH WITH GARLIC-HERB DRESSING

You can now prepare the delectable and delicious recipe that can perfectly prepare every day. This is highly made of healthy ingredients that can easily find in the surroundings. This recipe can easily cook for about one hour and can serve for eight people.
Serves :
8

Preparation Time :
30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Make the dressing 2 or 3 days in advance. Mix all the ingredients together, seasoning to taste with salt and pepper. Cover and leave in a cool place until needed.
  • Put all the ingredients for the court bouillon into a shallow pan big enough to hold the fish in one layer. Bring to the boil, partially cover and simmer very gently for 1 hour.
  • Add the fish and mussels, cover and poach for 5 minutes or until the mussels open.
  • Remove the mussels and keep warm; continue cooking the fish, if necessary, just until the flesh turns white and flakes at the touch of a fork.
  • Lift the fish out carefully with a slotted fish slice and arrange on a large, heated oval platter.
  • Arrange the mussels in their shells round the platter, garnish with fresh basil and pour the dressing over the fish.
  • Serve immediately.

INGREDIENTS

  • 8 whole fish, each weighing about 8 large fillets 
  • 3 kilograms mussels, beards removed and scrubbed
  • Fresh basil, to garnish

Dressing

  • 300 ml olive oil
  • 2 clove garlic, peeled and crushed 
  • 2 tomato, skinned, deseeded and chopped 
  • 2 teaspoon finely chopped fennel 
  • 1 teaspoon finely chopped rosemary
  • 2 tablespoon finely chopped basil 
  • Pinch of paprika 
  • Pinch of ground coriander 
  • Salt
  • Freshly ground black pepper 
  • Court bouillon:
  • 500 ml dry white wine 
  • 2 tablespoon wine vinegar 
  • 750 ml water
  • Pinch of salt
  • Freshly ground black pepper
  • Bouquet garni 
  • Sprig each rosemary, basil and fennel 
  • 4 orange slices
  • 4 lemon slices

9 comments for “Poached Fish with Garlic-Herb Dressing”

  • Posted Monday, February 13, 2023 at 7:55:21 PM

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