Name: Whole poached fish with celery and herb sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 5.00 eggs; 250.00 ml fresh parsley chopped; 250.00 ml spring onions chopped; 15.00 ml garlic finely chopped; 125.00 ml vinegar or verjuice; 30.00 ml dried mixed herbs; 3.00 celery stalks chopped; 45.00 ml sugar; 750.00 ml fresh chillies 573; 3.50 kg fish yellowtail, Cape salmon or kingklip; 0.00 salt and freshly ground black pepper; 0.00 oil; 0.00 stock vegetable; 0.00 garnish garnish; 3.00 red pepper julienned; 3.00 celery julienned; 3.00 red chilli deseeded, julienned; 0.00 oil for deep frying

Recipe Disclaimer

Tap for method

Ingredients (18)

HERB SAUCE

5.00	eggs
250.00 ml	fresh parsley — chopped
250.00 ml	spring onions — chopped
15.00 ml	garlic — finely chopped
125.00 ml	vinegar — or verjuice
30.00 ml	dried mixed herbs
3.00	celery stalks — chopped
45.00 ml	sugar
750.00 ml	fresh chillies — 573

FISH

3.50 kg	fish — yellowtail, Cape salmon or kingklip
0.00	salt and freshly ground black pepper
0.00	oil
0.00	stock — vegetable
0.00	garnish — garnish
3.00	red pepper — julienned
3.00	celery — julienned
3.00	red chilli — deseeded, julienned
0.00	oil — for deep frying

Tap for ingredients

Method:

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 &degC.
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.