Poached Scrod with Herbs and Warm Vinaigrette

1. 1

   In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste.

2. 2

   In a small bowl combine well the mint, the basil, and the parsley and on each of 4 plates mound 1/8 of the herb mixture.

3. 3

   In a deep skillet bring 1-inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes.

4. 4

   Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture.

5. 5

   Add 2 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod.

* Per serving · 4 servings · Values may vary.

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