Tue 30 May 2006
Ideal for cod, flounder, haddock, halibut, pompano, salmon, sea bass, sole, or red snapper.
Ingredients:
1 recipe Court Bouillon Supreme
1 (5- to 8-oz) fish steak or about 1/3 lb. fish fillets
Lemon wedge
Directions:
Prepapre Court Bouillon Supreme. Place fish in boiling bouillon to barely cover. Bring to a boil again. Cover and reduce heat to maintain a very slow simmer. Cook fish about 3 minutes for thin fillets or 10 minutes for 1-inch steaks or fillets. Double cooking time if fish is frozen. To test doneness, isnert a fork into thickest part of fish and gently twist; inner flesh should separate easily and look opaque. With a pancake turner, move fish to a plate. If desired, peel skin from steaks before serving. Garnish with lemon wedge. Makes 1 serving.
May 30th, 2006 at
[…] With Mornay Sauce, poached sole becomes elegant. Makes 2 servings. Ingredients: 2 tablespoons butter 2 tablespoons flour 1/2 cup strained Court Bouillon Supreme 1/2 cup half-and-half Few drops Worcestershire sauce Dash ground red pepper 1/4 cup grated Parmesan cheese or 1/4 to 1/2 cup shredded aged Swiss or Gruyere cheese (I recommend using Gruyere, if you can find a good one) Salt and pepper to taste 2 servings poached sole fillets or red snapper Grated Parmesan cheese or shredded aged Swiss or Gruyere cheese […]