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1
In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full.
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2
Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
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3
Place serving plates and plates in a warm oven or near the fire, if outdoors.
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4
Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes.
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5
Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.
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6
Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.
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7
Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
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8
Bring the cooking liquid to a full boil and cook for 2 minutes to reduce it to 2 cups. Strain 2 cups of the liquid into a measuring cup.
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9
In a blender, grind the oats, dill and paprika to a fine powder. Add theoil and strained liquid. Process for 30 seconds. Transfer to a small saucepan. Bring to a boil, stirring constantly.
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10
When the sauce has thickened, taste and season as needed.
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11
Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
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12
Garnish with lemon wedges.
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13
VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.
