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La Belle Cuisine - More Fish Recipes

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Fine Cuisine with Art Infusion

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


Lemon Fish with Vegetables
and Parsley Sauce



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"The whole Mediterranean, the sculpture, the palms, the gold beads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the
bronze men, the philosophers - all of it seems to rise in the sour, pungent taste
of these black olives between the teeth. A taste older than meat, older than wine.
A taste as old as cold water."

~ Lawrence Durrell

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Waterfront View of Southern Harbor, Lesvos, Mithymna, Northeastern Aegean Islands, Greece
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Santorini, Greece
Santorini, Greece
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Bibikow, Walter
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La Belle Cuisine


Lemon Fish with Vegetables
and Parsley Sauce

More of the Best of Bon Appetit

Bon Appétit Magazine, © 1984,
Knapp Communications Corp.


“A superb entrée in the Greek style.”

12 servings

3/4 cup fresh lemon juice
2 generous teaspoons dried
oregano, crumbled
Salt and freshly ground pepper
One 8-pound or two 4-pound whole fish
(such as cod, sea bass, sea trout or pike)
2 cups dry white wine
1/2 cup olive oil
1 garlic clove, minced
[or more, to taste]
10 medium-size whole new potatoes, peeled
and cut into 1 1/2-inch slices
8 to 12 medium carrots, peeled and
cut into 1-inch slices
1 1/2 pounds pearl onions, peeled
1 celery stalk, cut into 1-inch slices
1 tablespoon cornstarch diluted
with 1/2 cup water
20 Greek olives (garnish)
Lemon wedges and fresh dill sprigs (garnish)
Parsley Sauce (recipe follows)

Blend lemon juice, oregano, salt and pepper in container large enough to
hold fish. Add fish and marinate at room temperature 2 hours, turning fish over occasionally.
Bring 1 cup wine, oil and garlic to boil in a fish poacher over medium-high heat. Add the potatoes, carrots, onion and celery. Cover and cook until the vegetables are tender; check frequently and add water to poacher as necessary. Remove each vegetable as it is done.
Arrange fish on piece of cheesecloth that is several times the width of the
fish. Pour marinade into poacher. Blend in remaining [1 cup] wine with enough water to cover fish. Holding sides of cheesecloth, lower fish into
poacher. Place over medium-high heat and bring to boil. Reduce heat so
liquid is just shaking, cover partially and poach until fish is tender, turning once, about 9 minutes total per inch of thickness.
Transfer fish to platter. Increase heat and reduce poaching liquid to 1 1/2 cups. Whisk in cornstarch mixture and cook until thickened to desired consistency; do not boil. Strain liquid. Pour over fish. Arrange vegetables around fish. Garnish with olives, lemon and dill. Serve chilled or at room temperature with sauce.

Parsley Sauce

“This sauce can double as a dip. Simply add slightly more oil
to the running processor or blender and mix until thickened.”

Makes 3 generous cups

Twelve 3/8-inch-thick slices white bread,
crusts trimmed
2 bunches parsley, stemmed
1/4 cup fresh lemon juice
1 very small onion
2 tablespoons vinegar
3 cups corn oil [we prefer
mild-flavored olive oil]
4 egg yolks, room temperature *
1/4 cup milk
Freshly ground pepper

Soak bread in water, then squeeze dry. Transfer to processor or blender.
Add parsley, lemon juice, onion and vinegar with salt to taste and mix until creamy. With machine running, add oil in slow steady stream until sauce is consistency of thin mayonnaise. Mix in yolks. Blend in milk. Add pepper
to taste. Refrigerate 4 to 5 hours. Serve chilled. The sauce will thicken
on standing.

* Egg Safety Information

Featured Archive Recipes:
Fish a la Grecque
Baked Fish with Citrus Butter Sauce
Baked Ocean Perch with Tomato,
Black Olives and Feta

Cod with Radicchio, White Beans
and Lemon Vinaigrette

Fillets of Snapper Wrapped in
Grape Leaves

Sea Bass with Peppers, Lemon
and Olives

More Greek Specialties:
Big Fat Greek Festival
Cucumber Yogurt Dip ("Tzatziki")
Eggplant Moussaka
Greek-Style Lamb and
Eggplant Lasagne

Mezéthes (Greek Appetizers)
Rack of Spring Lamb Marinated in
Garlic, Allspice, Cumin and Thyme

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