Directions:
- In a stockpot, combine the water, onion, celery, vinegar, bay leaf, tarragon, dill, and fennel. The pot should be not more than half full.
- Bring to a rolling boil, then lower the heat and simmer for 30 minutes or more.
- Place serving plates and plates in a warm oven or near the fire, if outdoors.
- Scrub the potatoes but do not peel them. Add to the pot along with the carrots. Cook at a rolling boil for 15 minutes.
- Divide the fish in 4 portions.Wrap 2 portions in well-washed cheesecloth. Repeat with the other two portions.
- Add to the pot. When the stock returns to a boil, lower heat to simmer and cook fish for 10 minutes.
- Remove the fish and vegetables to the warm platter and keep warm while you prepare the sauce.
- 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.
- 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.
- When the sauce has thickened, taste and season as needed.
- Either pour the sauce over each individual serving of fish and vegetables or place it in a gravy boat and pass it separately.
- Garnish with lemon wedges.
- VARIATION: Use about a 2 lb whole, cleaned whitefish and cook it 15 minute.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 641.69 Kcal (2687 kJ) | ||
| Calories from fat | 101.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.32g | 17% | |
|---|---|---|---|
| Cholesterol | 69.73mg | 23% | |
| Sodium | 398.61mg | 17% | |
| Potassium | 2457.75mg | 52% | |
| Total Carbs | 97.04g | 32% | |
| Sugars | 23.4g | 94% | |
| Dietary Fiber | 16.6g | 66% | |
| Protein | 39.22g | 78% | |
| Vitamin C | 16.1mg | 27% | |
| Vitamin A | 4.8mg | 162% | |
| Iron | 6.9mg | 39% | |
| Calcium | 351.3mg | 35% | |
| Amount Per 100 g | |||
| Calories | 59.94 Kcal (251 kJ) | ||
| Calories from fat | 9.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.06g | 17% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 23% | |
| Sodium | 37.24mg | 17% | |
| Potassium | 229.59mg | 52% | |
| Total Carbs | 9.06g | 32% | |
| Sugars | 2.19g | 94% | |
| Dietary Fiber | 1.55g | 66% | |
| Protein | 3.66g | 78% | |
| Vitamin C | 1.5mg | 27% | |
| Vitamin A | 0.5mg | 162% | |
| Iron | 0.6mg | 39% | |
| Calcium | 32.8mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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