Ingredients Edit

Sauce Edit

Directions Edit

  1. Boil the vegetables and spices for 45 minutes to produce a stock to which a glass of riesling should be added.
  2. While this is being done, clean and descale the fish.
  3. Put the stock in the fish kettle, and place the fish on the riddle therein.
  4. Bring to the boil and continue to cook, with the lid on, for about an hour.
  5. During this time butter a casserole and lightly cook the sorrel and chervil on a low heat.
  6. Pour in half a cup of stock, add the cream and boil for a short time.
  7. Add salt and pepper to taste.
  8. Lay the poached fish on a pre-heated plate.
  9. Mix the freshly chopped parsley and chives into the sauce, and immediately pour it over the fish.
  10. Serve with boiled potatoes and a green salad.

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