Recipe Archives->Fish->Poached Snapper

Poached Red Snapper

4 to 5 pound whole red snapper
1/4 cup chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut up
1 bunch of parsley
1 tablespoon salt
4 cups water
2 1/2 cups rose wine
2 lemons, cut in wedges

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 minutes.  Strain through a double thickness of
cheesecloth and discard vegetables.  Pour this court bouillon into
a fish poacher or large roasting pan.  Add the rose.  Wash the fish 
inside and out with cold running water.  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 up to one
cup extra water.  Bring stock just to a boil, cover and poach over
lowest heat for 45 minutes or just until 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 with a pineapple salsa.
 

Printable version: poached-snapper.txt.