RFCJ RECIPE ARCHIVE
Posted by : BGL Salmon Trout Poached in White Wine - pareve
Recipe By : Bon Appetit Serving Size : 6 Preparation Time :24:00 Categories : Jewish Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups dry white wine 1 1/2 cups water 1 onion -- cut into 1/2-inch-thick rounds 2 teaspoons black peppercorns 2 teaspoons salt 8 to 6-ounce salmon trout steaks or salmon steaks (3/4 to 1 inch thick) 1 jar sweet gherkins -- coarsely chopped 1/2 cup parsley,fresh -- chopped Divide first 5 ingredients between 2 heavy large skillets. Arrange 4 fish steaks in each skillet. Bring liquid just to simmer over medium-low heat. Gently simmer until fish is opaque in center, about 6 minutes. Remove from heat. Using metal spatula, turn fish over in skillet. Cool fish 1 hour in poaching liquid. Transfer fish and liquid to large glass baking dish. Cover; chill at least 1 day and up to 2 days. Mix pickles and parsley in bowl. Serve fish with pickle mixture. Forget gefilte fish and try this instead: a version of a French classic called carpe ˆ la juive. (It calls for salmon trout instead of carp.) The fish (opposite) is chilled overnight, so begin the recipe a day ahead. Pour a Riesling. Serves 6 as a first course. Bon Appetit December 1997 ------------------------------------------------------------ Epicurious Food © 1998 CondŽNet Inc. All rights reserved. - - - - - - - - - - - - - - - - - - Per serving: 88 Calories; less than one gram Fat (2% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 833mg Sodium
