FISH POACHED IN LEMON & WINE
500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet
1 wine glass of dry white wine
2 tablespoons of fish, vegetable or chicken stock
2 tablespoons butter
Salt and black pepper
½ cup of finely chopped fresh parsley
1 small lemon, thinly sliced
Optional: Two cloves of garlic, peeled, crushed and finely chopped
In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer.
Sprinkle with salt and pepper.
Add stock and wine (and the garlic, if using).
Place lemon slices over the fish.
Reduce heat to a gentle murmur, cover and simmer for five minutes.
Baste fillets with the pan juices, add the parsley and cook for a further five minutes.
Spoon the lemon and fish on to a warm serving dish.
Add the other spoon of butter to the pan juices and stir well.
Bring to a fierce boil and pour sauce over the fish.
This fish dish goes particularly well with mashed potatoes.
500-800gm of filleted fish, sliced into pieces about the size of a cigarette packet
1 wine glass of dry white wine
2 tablespoons of fish, vegetable or chicken stock
2 tablespoons butter
Salt and black pepper
½ cup of finely chopped fresh parsley
1 small lemon, thinly sliced
Optional: Two cloves of garlic, peeled, crushed and finely chopped
In a heavy pan (which must have a lid), melt one spoon of butter and add the fish in a single layer.
Sprinkle with salt and pepper.
Add stock and wine (and the garlic, if using).
Place lemon slices over the fish.
Reduce heat to a gentle murmur, cover and simmer for five minutes.
Baste fillets with the pan juices, add the parsley and cook for a further five minutes.
Spoon the lemon and fish on to a warm serving dish.
Add the other spoon of butter to the pan juices and stir well.
Bring to a fierce boil and pour sauce over the fish.
This fish dish goes particularly well with mashed potatoes.
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