Sunday, August 28, 2011
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CONEY ISLAND POACHED WHITEFISH
ReplyDelete1 fresh whitefish, dressed
1 carrot julienned one
1 fresh zucchini, julienned one
2 med. onions, sliced and separated into rings
3 cups water
1 cup dry vermouth
1 lemon, sliced
Parsley, chopped
Dash of white pepper
Wash white fish with cold water and pat dry. Rub cavity lightly with salt. Place in roasting pan.
Add water, wine, julienned zucchini and carrots, 3-4 onion slices, small bunch of parsley, and 2-3 lemon slices; add white pepper. Cover.
Bring all ingredients to a boil; reduce heat to medium/low. Cook for 30-40 minutes or until fish is done.
Serve garnished with julienne carrots and zucchini, onion and lemon slices, and parsley.
wuz this from LES JEWELS on his nite out
ReplyDeleteI saw Jewels before the storm and he was 38 days sober. I hope he is ok.
ReplyDelete@ Ken--great recipe. Thanks for sharing.
ReplyDeleteIt looks like the Bronx River.
ReplyDelete