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4 to 5 pound whole Redfish
1/4 cup chopped Shallots
1 stalk Celery with leaves, cut up
1 Carrot, cut up
1 bunch of Parsley
1 tablespoon Salt
4 cups Water
2 1/2 cups Rose wine
2 Lemons, cut in wedges
Combine the shallots, celery, carrot, four sprigs of parsley, salt and water in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes. Strain through a double thickness of cheesecloth, and discard the vegetables. Pour this court bouillon into a fish poacher or large roasting pan. Add the rose. Wash the fish inside and out with cold 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 up to one cup extra water. Bring the stock just to a boil, cover and poach over lowest heat for 45 minutes, or just until 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 garnish it with lemon wedges and the rest of the parsley. Serve with a hollandaise sauce or with a pineapple salsa.
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