For this, equal parts of water and vinegar are used, onions, a sprig of parsley, thyme, a small bayleaf, coarse salt, and a few peppercorns--the latter being added 10 minutes before the liquid is strained. Put all these ingredients in an enamel or earthenware saucepan (aluminum should never used for cooking acids), bring to the boil and simmer for 30 minutes. Strain through a cloth, replace in the saucepan, bring to the boil and add the fish. Simmer for 4 or 5 minues, according to the size of the fish. Remove the fish from the saucepan, and serve with a melted butter sauce, or a Hollandaise or Mousseline Sauce.
They can also be served cold, with a mayonnaise sauce.
For this, equal parts of water and vinegar are used, onions, a sprig of parsley, thyme, a small bayleaf, coarse salt, and a few peppercorns--the latter being added 10 minutes before the liquid is strained. Put all these ingredients in an enamel or earthenware saucepan (aluminum should never used for cooking acids), bring to the boil and simmer for 30 minutes. Strain through a cloth, replace in the saucepan, bring to the boil and add the fish. Simmer for 4 or 5 minues, according to the size of the fish. Remove the fish from the saucepan, and serve with a melted butter sauce, or a Hollandaise or Mousseline Sauce.
They can also be served cold, with a mayonnaise sauce.
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