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Braised Fish Wine

Braised Fish Wine comes together with Butter In A To Saucepan, Onions Thinly Sliced, Carrots Thinly Sliced, Celery Stalks Thinly Sliced, and Clam Juice. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 6 tbsp
• 2 cup
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   Melt the butter, stir in the sliced vegetables, add the herb bouquet garni, cover the pan, and cook slowly, stirring occasionally, until vegetables are tender but not browned, 10 minutes or so.

2. 2

   Meanwhile, wash and dry the fish, brush outside with salad oil, and sprinkle inside with 1/2 teaspoon of salt and several grinds of pepper.

3. 3

   Place cheesecloth under rack in roaster (or roasting pan), and lay fish on rack.

4. 4

   Sprinkle with 1/2 teaspoon of salt.

5. 5

   When vegetables are tender, season with salt and pepper, and spread half of them over the fish.

6. 6

   Fold cheesecloth over top of fish, and place rest of the braising liquid, you should have enough to cover bottom of roaster to a depth of 1/2-inch.

7. 7

   Set roaster over moderately high heat on top of the stove, and bring liquid barely to the simmer.

8. 8

   Cover the roaster (using foil if you have no conventional cover), and set in lower-middle level of the oven.

9. 9

   Regulate the heat so liquid barely simmers throughout the cooking, this is to prevent the fish from bursting its skin and from flaking.

10. 10

    Baste several times, using liquid in roaster.

11. 11

    Fish is done at a meat thermometer reading of 165 degrees, or when there is no raw-red tinge of color inside cavity near backbone, or when you cut into flesh from edge of back, it comes easily off the bone.

12. 12

    Do not overcook; fish should remain intact and juicy.

13. 13

    Carefully taste for seasoning and flavor; add more salt, pepper, or Port wine if you feel them needed, sauce can have a final addition of butter just before serving, to smooth and enrich it.

14. 14

    Clean off sides of pan and film top of sauce with a spoonful of cream until you are ready to serve.

15. 15

    Brush vegetables off top of fish; lift fish out of roaster (using rack to help you) and slide it onto serving platter.

16. 16

    Peel skin off top side of fish, and scrape off any brownish bits of flesh.

17. 17

    Bring sauce again to simmer and remove from heat.

18. 18

    Stir in the parsley, then, by spoonfuls, the optional enrichment butter, adding a new piece as the last is absorbed.

19. 19

    Spoon a coating of sauce and vegetables over the fish.

20. 20

    Pour rest of sauce into a warmed bowl.

21. 21

    If there is room on the platter, arrange the rice or other accompaniments around the fish. Serve immediately.