Name: Fish Vinaigrette
Yield: 4 servings
Ingredients: 3 cups water; 1/4 cup tarragon vinegar; 1/4 cup lemon juice; 6 peppercorns; 1 bay leaf; 2 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned; 3/4 cup olive oil; 3 tablespoons tarragon vinegar; 3 tablespoons lemon juice; 1/2 lemon, zest of, grated; 2 tablespoons onions, diced very fine; 1 tablespoon capers; 2 tablespoons fresh parsley; 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon pepper

Servings: 4 persons

3 cups water
1/4 cup tarragon vinegar
1/4 cup lemon juice
6 peppercorns
1 bay leaf
2 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned
3/4 cup olive oil
3 tablespoons tarragon vinegar
3 tablespoons lemon juice
1/2 lemon, zest of, grated
2 tablespoons onions, diced very fine
1 tablespoon capers
2 tablespoons fresh parsley
1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

1
Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
2
Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
3
Drain and cool, discarding the bay leaf and peppercorns.
4
Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
5
Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
6
Serve chilled.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Fish Vinaigrette

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