-
1
In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives.
-
2
Bring to a boil and reduce the heat so the water is barely simmering.
-
3
Slowly lower the fish into the poaching liquid.
-
4
Poach the fish until it is just cooked through, about 6 minutes.
-
5
Remove and serve with Classic Creamy Herb Vinaigrette.
-
6
and Roasted Vegetables.
-
7
4 tablespoons heavy cream
-
8
1/2 cup French Vinaigrette, recipe follows
-
9
2 tablespoons minced fresh green herbs (chives, tarragon, oregano)
-
10
1/2 lemon, juiced
-
11
1 tablespoon vegetable oil
-
12
1/4 teaspoon salt
-
13
Pinch freshly ground black pepper
-
14
Whip the cream until soft peaks form.
-
15
Slowly whisk the vinaigrette into the whipped cream until combined.
-
16
Whisk in the herbs, lemon juice, and vegetable oil.
-
17
Taste and adjust the seasonings.
-
18
Use at once or cover and refrigerate.
-
19
Serve with poached fish and grilled vegetables.
-
20
2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles
-
21
2 zucchini, sliced into 3/4-inch thick rounds
-
22
4 plum tomatoes, halved lengthwise
-
23
1 tablespoon thyme leaves
-
24
Salt and freshly ground black pepper
-
25
Oil
-
26
Preheat the oven to 400 degrees F.
-
27
Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat.
-
28
Spread in a roasting pan or on a baking sheet.
-
29
Roast until the vegetables are tender, about 25 minutes.
-
30
Cool slightly before serving.
