Poached Bronzino In Herbed Red Wine Broth - cooking recipe

Ingredients

2 (1 -1 1/2 lb) bronzino, about one to one and a half pounds each, scaled and gutted and gilled and with the fins removed, but
1 cup dry red wine, eg. Cabernet Sauvignon
1 1/2 cups water
1 apple, crisp and sweet such as a Gala, cored and quartered
1 bunch fresh dill
3 sprigs fresh tarragon
1/2 bunch fresh cilantro
1 sweet onion, peeled and quartered
salt
1 teaspoon black pepper
1 lemon, wedged (optional)
additional cilantro
dill, and
tarragon, for garnish (optional)

Preparation

Have your fishmonger scale, gut and remove the fins and gills of two bronzino but leave the tail and head on the fish. Place the fish in a medium to large covered casserole dish.
Prepare a poaching liquid by combining the red wine, water, salt and pepper. Add the onion, cilantro, dill, tarragon and apple to the fluid and pour over the fish. Cover the casserole and cook in an oven preheated to 375 degrees Fahrenheit for approximately 45 minutes.
Remove the sprigs of tarragon, cilantro and dill from the casserole. If desired, when serving, fresh sprigs of these may be used to garnish the plate.
To serve hot, gently cut individual sections of the fish and serve in the broth along with the cooked onions and apple accompanied by a mound of steamed rice.
To serve cold, carefully lift the fish out of the casserole and place on a large decorative serving platter. Lay out the apple and onion around the fish and pour the poaching liquid over the fish. Set this in the refrigerator overnight and leave undisturbed. Immediately prior to serving, carefully section the fish and garnish the platter with lemon wedges and additional cilantro, dill and tarragon. Serves 8 people.