RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fish: Poached with Walnut Sauce, Italian - pareve
This fish preparation was often served at room temperature for Shabbat or Passover. If the fish is served at room temperature, Goldstein offers an alternative to the walnut sauce. She suggests reducing the poaching liquid so it forms a jelly when it is chilled and spooning that over the fish. Karen Selwyn * * * * * * Italian Poached Fish with Walnut Sauce 6 to 8 pounds fish frames (bones, heads, tails, with gills removed from mild fish such as snapper, rock fish, halibut or sea bass) 3 cups dry white wine 3 to 4 onions, chopped 5 celery stalks, chopped 1 large bay leaf 4 strips lemon zest 10 black peppercorns 4 coriander seeds 3 whole allspice berries 5 Italian parsley sprigs 2 thyme sprigs 1 dried chile pepper (optional) 1 teaspoon fennel seeds (optional) About 8 cups water 2 pounds mild white fish fillets, such as sea bass, flounder, rock cod, halibut or sole Walnut Sauce (see recipe below) To make the fish broth: Rinse the fish frames well and set aside. Combine the wine, all the vegetables, the bay leaf, lemon zest, spices, herbs and optional chile in a deep saucepan or stockpot. Add water to cover all the ingredients generously and bring to a boil. Add the fish frames and return to a boil. Reduce the heat to maintain a steady simmer. Cook, skimming off foam as needed, for 20 minutes. Strain through a colander lined with wet cheesecloth. (You should have about 2 1/2 quarts broth.) Chill, uncovered, until cold, then cover and refrigerate for up to 4 days or freeze for up to 4 months. To poach the fish: Measure out enough fish broth to fill a wide saucepan to a depth of 1 1/2 inches. (Reserve the remaining broth for another use.) Bring the broth to a boil. Slip in the fish, cover, adjust the heat to maintain a gentle simmer and poach gently until the fish tests done, 8 to 10 minutes per inch of thickness. Using a slotted spatula, transfer the fish to a platter. Serve with Walnut Sauce. Serves 4 to 6. Walnut Sauce: 3 hard-cooked egg yolks, chopped 1 cup walnuts, toasted and chopped 3/4 cup chopped Italian parsley 2 garlic cloves, finely minced 1 cup extra virgin olive oil, or to taste Salt and freshly ground pepper to taste 4 tablespoons chopped, pitted Kalamata-style black olives (optional) 1 tablespoon capers, rinsed and chopped (optional) Combine all the ingredients in a bowl and whisk to mix well. Yields about 2 cups. Original source: CUCINA EBRAICA Joyce Goldstein Current source: SAN FRANCISCO CHRONICLE (on-line edition), 9/16/98
