Fish Vinaigrette - cooking recipe

Ingredients
    3 cups water
    1/4 cup tarragon vinegar
    1/4 cup lemon juice
    6 peppercorns
    1 bay leaf
    2 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned
    3/4 cup olive oil
    3 tablespoons tarragon vinegar
    3 tablespoons lemon juice
    1/2 lemon, zest of, grated
    2 tablespoons onions, diced very fine
    1 tablespoon capers
    2 tablespoons fresh parsley
    1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
    1/2 teaspoon salt
    1/4 teaspoon pepper
Preparation
    Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
    Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
    Drain and cool, discarding the bay leaf and peppercorns.
    Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
    Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
    Serve chilled.

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