Poached Fish (Emeril Lagasse) Recipe

Directions:

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