Back to the main menu
Saute the garlic (minced) and onion (chopped) with the spices in the
pot (with oil or butter)
until the mix looks kind-of cooked.
Cut the carrot and celery stalk lengthwise into slender strips - your
average-sized carrot and
celery should yeild about 4 strips each.
If necessary, trim the strips so that they'll lay in the bottom of the pot.
Lay the 4-or-so carrot strips on top of the sauteed onions in the pot.
Arrange the celery strips diagonally on top of the carrot strips - forming a kind of lattice.
This lattice will be used to suspend the fish from the bottom of the pot so that it cooks evenly and doesn't burn.
Cover the celery with the couple-glasses worth of wine.
Cover, and bring the wine to a simmer over medium heat.
Lightly salt and pepper the fish.
Lay the fish on top of the celery and cover.
Allow the fish to steam/simmer until it flakes easily - about ten minutes for 1" fillets.
While the fish is simmering, dissolve the cornstarch or arrowroot powder in water or milk.
When the fish is done, remove it to a warm (150 degree) oven.
Pour-off or strain the juices remaining into the saucepan.
Over medium heat, stir-in the cornstarch or arrowroot powder water or milk solution.
Cook until the sauce thickens.
Pour the sauce over the fish and serve.
This recipe isn't nearly as complicated as it sounds (now that I read it over).
The sauce produced is wonderful - an extraction of the vegetable, spice, and wine flavors in the fish juices.
I like to serve this with rice or pasta - bread is essential for mopping-up
any leftover sauce.
Back to the main menu