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Add a photoServings: 6
Ingredients
- 1 x 4-5 lb. whole red snapper
- 1/4 c. Minced shallots
- 1 stalk celery with leaves, cut up
- 1 x Carrot, cut up
- 1 bn Parsley
- 1 Tbsp. Salt
- 4 c. Water
- 2Â 1/2 c. Rose wine
- 2 x Lemons, cut in wedges
Directions
- Combine shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 min. Strain through a double thickness of cheesecloth and throw away vegetables. Pour this court bouillon into a fish poacher or possibly large roasting pan. Add in the rose. Wash the fish inside and out with cool running water.
- Pat it dry with a paper towel. Place the fish on a rack and put it into the pan. If the fish is not at least half-covered by the bouillon, add in up to one c. extra water. Bring stock just to a boil, cover and poach over lowest heat for 45 min or possibly just till the fish flakes easily with a fork. Carefully lift the rack with the fish on it from the pan. Drain well. Place the fish on a platter and garish it with lemon wedges and the rset of the parsley. Serve with hollandaise sauce or possibly with a pineapple salsa.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 6 servings | |
| Calories 352 | |
| Calories from Fat 42 | 12% |
| Total Fat 4.63g | 6% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 1399mg | 58% |
| Potassium 1498mg | 43% |
| Total Carbs 2.99g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.79g | 1% |
| Protein 70.16g | 112% |
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