Fish plait with tarragon sauce

Recipe from: 2/1/1990 12:00:00 AM
Ingredients 21
Servings 5
Time

Ingredients

  • FISH STOCK
  • 1
    kg
    white fish or fish heads
  • 4
    peppercorns
  • 1
    bay leaf
  • 1
    medium carrot, grated
  • 1
    stalk celery, chopped
  • 1
    medium onion, chopped
  • small bunch parsley
  • pinch salt
  • 100
    ml
    white wine
  • 900
    ml
    boiling water
  • FISH
  • 1
    kg
    kingklip fillets
  • TARRAGON SAUCE
  • 25
    ml
    butter
  • 40
    ml
    cake flour
  • 150
    ml
    fish stock
  • 100
    ml
    milk
  • 3
    ml
    dried tarragon
  • salt
  • pepper
 

Method

 
Place all the stock ingredients in a large glass bowl and cover with clingwrap. Microwave for 5-7 minutes on 100 per cent power or until cooked. Reduce to 30 per cent power and microwave for another 30 minutes. Strain and use as required. Cut each piece of fish into three strips lengthwise but do not cut right through the thicker end. Plait the strips and place in a glass bowl. Cover the thinner parts with aluminium foil. Pour some stock over the fish and microwave one piece at a time for 3 minutes on 100 per cent power or until done. Place fish on a serving platter. Use the remaining fish stock for the sauce. Melt the butter in the microwave for 30-60 seconds. Add the cake flour and stir well. Gradually add the fish stock and milk, stirring continuously. Microwave for 3-4 minutes on 100 per cent power or until the sauce comes to the boil and starts to thicken. Season with tarragon, and salt and pepper to taste. Serves 4-6.
 

Read more on: fish/seafood  |  microwave
 

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