Citrus in Blue Painting
Ulla-Mayer Raichle
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Polynesie la Mer
Henri Matisse
Buy This Art Print At AllPosters.com

 1/2 cup bottled clam juice
3 tablespoons fresh lemon juice
3 tablespoons fresh tarragon leaves
3/4 cup plus 2 tablespoons olive oil
Six 8-ounce whitefish fillets with skin

Boil clam juice in heavy small saucepan until reduced to 2 tablespoons,
about 5 minutes. Transfer to blender. Add fresh lemon juice and tarragon leaves. Blend mixture until tarragon is finely chopped. With machine running, gradually add 3/4 cup oil and blend well. Season sauce to taste with salt
and pepper.
Position rack 6 inches from broiler. Preheat broiler. Brush fish with 2 tablespoons oil; season with salt and pepper. Place skin side down on
heavy large baking sheet. Broil until opaque in enter without turning, about
6 minutes. transfer whitefish to plates. Drizzle sauce over and serve.
Serves 6.

Index - Fish Recipe Archives