Poached Red Snapper
Whole red snapper poached in a court bouillon of wine, vegetables, and herbs — served with hollandaise or pineapple salsa.
Ingredients
- 5 lb whole red snapper
- 0.3 cup chopped shallots
- 1 stalk celery with leaves, cut up
- 1 whole carrot, cut up
- 1 bunch parsley
- 1 tbsp salt
- 4 cup water
- 2 0.5 cup rosé wine
- 2 whole lemons, cut in wedges
Instructions
- 1
Combine shallots, celery, carrot, 4 parsley sprigs, salt, and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Strain and discard vegetables.
- 2
Pour court bouillon into a fish poacher or large roasting pan. Add the wine.
- 3
Wash the fish inside and out with cold water; pat dry. Place on a rack in the pan. If not at least half-covered by bouillon, add up to 1 cup extra water.
- 4
Bring just to a boil, cover, and poach over lowest heat for 45 minutes or until fish flakes easily. Carefully lift rack from pan. Drain well.
- 5
Place on a platter; garnish with lemon wedges and remaining parsley. Serve with hollandaise or pineapple salsa.