Poached Pickerel
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 214 |
| pro | 26 g |
| total fat | 11 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 107 mg |
| sodium | 365 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 15 |
| vit A | 3 |
| vit C | 2 |
| folate | 11 |
My mother told me that we cook the fish whole because it brings togetherness and abundance for the new year. So to this day, I always serve this with the head intact. The cheeks of the fish are most prized for their sweet succulence.
Ingredients
Preparation
In large roasting pan or 18- x 4-inch (45 x 10 cm) fish poacher, bring chopped green onions, ginger and enough water to cover fish to boil. Add fish; cover and poach over low heat until fish flakes easily when tested, 20 minutes. Using 2 spatulas on underside of fish, transfer to warmed platter.
Meanwhile, cut green onion parts into 2-inch (5 cm) lengths; cut lengthwise into thin julienne strips. Place in bowl of ice water; let stand until curled, about 15 minutes. Drain and pat dry. Set aside.
In small saucepan, heat oil over medium-high heat until smoking; averting face, drizzle over entire fish. Sprinkle fish with soy sauce then coriander, peanuts, pickled cucumber (if using), and curled green onions.
Source : Canadian Living Magazine: February 2004
- Keywords : Pickerel; Main Course; Green onions; Peanuts; Boil; Ginger; Coriander; Soy sauce;
Related content
-
Grilled Pickerel with Charmoulah
A great recipe to bring to the cottage and showcase your own catch of the day. Use pickerel,...
-
Grilled Fish with Olive Oil
For the real Greek experience, you first pick out the fish from the iced ones on display in any...
-
Cornmeal-Crusted Pickerel
Serve with: Green Peas — Roasted Red Potato Wedges (See below)
-
