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Poached Red Snapper

4 to 5 pound whole red snapper
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 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 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 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 garish it with
lemon wedges and the rset of the parsley. Serve with hollandaise
sauce or with a pineapple salsa.


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I was quite impressed, October 21, 2005 - 11:25 PM
Reviewer: Jenny Ellsworth from Orange County, California, USA
I hadn't had much luck with court bouillon before. This one is very tasty, and I will be using it again.

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