Whole poached fish with celery and herb sauce

Recipe from: 12/11/2003 12:00:00 AM

Ingredients 20
Servings 10
Time 30 minutes

Ingredients

  • HERB SAUCE
  • 5
    eggs
  • 250
    ml
    chopped parsley
  • 250
    ml
    chopped spring onions
  • 15
    ml
    finely chopped fresh garlic
  • 125
    ml
    good quality vinegar or verjuice
  • 30
    ml
    dried herbs
  • 3
    stalks celery, chopped
  • 45
    ml
    sugar
  • 750
    ml
    olive oil
  • FISH
  • 3.50
    kg
    fresh fish such as yellowtail, Cape salmon or kingklip
  • salt and pepper
  • oil
  • vegetable stock
  • GARNISH
  • 3
    red peppers, seeded and sliced into julienne strips
  • 3
    stalks celery, sliced into julienne strips
  • 3
    red chillies, seeded and sliced into julienne strips
  • oil for deep-frying
 

Method

30 minutes
 
HERB SAUCE
Place all the ingredients for the sauce in a food processor and process until smooth.
Chill until needed.
FISH
Preheat the oven to 180 °C.
Scale and gut the fish, keeping the head, tail and fins intact.
Place the fish in a large, deep oven pan, season well with salt and pepper, grease with a little oil and add enough vegetable stock to cover the fish halfway.
Cover the pan with aluminium foil and poach the fish in the oven for about 20 minutes or until done and the fish flakes easily with a fork.
Carefully remove the fish from the pan and remove the skin while still hot.
Leave the fish to cool and pour over the herb sauce.
GARNISH
Deep-fry the vegetables in oil until golden brown.
Drain on paper towels and leave to cool.
Stack on top of the cooled fish.
 

Read more on: poach  |  fish/seafood  |  bake
 

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