Esta es una exhibición prevé de cómo se va ver la receta de 'Poached Red Snapper' imprimido.

Receta Poached Red Snapper
by Global Cookbook

Poached Red Snapper
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 x 4-5 lb. whole red snapper
  • 1/4 c. Minced shallots
  • 1 stalk celery with leaves, cut up
  • 1 x Carrot, cut up
  • 1 bn Parsley
  • 1 Tbsp. Salt
  • 4 c. Water
  • 2 1/2 c. Rose wine
  • 2 x Lemons, cut in wedges

Direcciones

  1. Combine shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 min. Strain through a double thickness of cheesecloth and throw away vegetables. Pour this court bouillon into a fish poacher or possibly large roasting pan. Add in the rose. Wash the fish inside and out with cool running water.
  2. Pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If the fish is not at least half-covered by the bouillon, add in up to one c. extra water. Bring stock just to a boil, cover and poach over lowest heat for 45 min or possibly just till the fish flakes easily with a fork. Carefully lift the rack with the fish on it from the pan. Drain well. Place the fish on a platter and garish it with lemon wedges and the rset of the parsley. Serve with hollandaise sauce or possibly with a pineapple salsa.
  3. /FISH