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FOR THE FISH: Braid three strips of fish (two salmon and one white fish) like you would hair.
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Skewer both ends with toothpicks to hold braid together.
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In a large skillet, bring Court Bouillon to a simmer.
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Place braids carefully in a pan and poach 12 to 14 minutes, until fish is tender.
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Remove fish from liquid and drain on paper towels.
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Arrange wild rice on one side of a platter.
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Drizzle some Sambuca fiddlehead Sauce beside it, gently place over the braided fish on top and drizzle a little more sauce over it.
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SAMBUCA FIDDLEHEAD SAUCE: In a medium skillet over medium high heat, melt butter.
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Saute shallots and garlic until shallots are softened.
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Carefully stir in Sambuca; reduce by half.
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Stir in cream and simmer until sauce thickens slightly.
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Add fiddleheads and simmer, stirring until fiddleheads are heated through.
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Sambuca is a liqueur produced by the infusion of Witch Elder bush and Licorice.
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The name 'Sambuca' originates from the scientific name for the elder tree, 'Sambuca Nigra', which grows abundantly throughout Italy.
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COURT BOUILLON FOR POACHING FISH: 1/2 large carrot, thinly sliced 1/2 large onion, thinly sliced 1 stalk celery, thinly sliced 6 black peppercorns, crushed 5 parsley stalks 1 bay leaf 1 Tbsp.
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salt 3/4 cup white wine vinegar 8 cups cold fish stock or water FOR THE COURT BOUILLON: In a large heavy soup pot, place carrot, onion, celery, peppercorns, parsley stalks, bay leaf, salt, vinegar and fish stock.
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Bring to a boil, reduce heat and simmer uncovered, for 20 minutes.
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Add the fresh fish to be poached and simmer until fish is tender, allowing 5 to 8 minutes per pound.
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FISH STOCK: Fish stock has many usesin soups, chowder, sauce and for making the Court Bouillon for poaching fish.
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Two ways are here the first is a little bit simpler, but both produce great results.
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4 lb.
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bones of whitefish, halibut, sole, turbot, etc.
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5 quarts cold water 2 medium onions, thinly sliced 1/2 cup chopped mushrooms 1/2 bunch parsley stalks 1 bay leaf 12 peppercorns, crushed 1 tsp.
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fennel seeds Juice of 1 lemon METHOD # 1 Wash fish bones and place in a large heavy soup pot.
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Add water and bring to a boil.
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Skim foam off the surface of the stock.
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Add onions, mushrooms, parsley stalks, bay leaf, peppercorns, fennel seeds and lemon juice.
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Simmer, uncovered, for 30 to 35 minutes, skimming surface occasionally.
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Strain stock through a fine sieve.
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Stock will keep for at least a week in the fridge.
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Or you can boil the strained stock until it starts to thicken, about 3 to 4 hours.
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Pour into a large baking or roasting pan and chill a few hours until set.
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Cut gel into cubes, wrap in plastic wrap and freeze.
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Whenever you need fresh stock, take a cube from the freezer and dilute with hot water.
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(You can freeze any stock this way.)
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METHOD # 2 In a large, heavy soup pot, saute onions, parsley flakes, bay leaf, peppercorns and fennel seeds in 1 Tbsp.
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butter until onion is transparent.
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Add a squirt of fresh lemon juice, fish bones and mushrooms.
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Add water and bring to a simmer, simmer, uncovered, for 30 to 35 minutes, skimming the surface occasionally.
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Strain, cool and store as above.
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(5 L.) Feast!
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Canadian Native Cuisine For all Seasons
