By IngridH on May 12, 2010
Photo by twissis
Photo by twissis
"Adapted from the New German Cookbook, by Jean Anderson and Hedy Wurz. Posted for ZWT6. The author included directions for making your own fish stock. If you have the time to make your own stock, please use it here, if not, use the best fish stock you can purchase. I thought this would also be excellent with dill replacing parsley for the final garnish."
Serving Size: 1 (466 g)
Servings Per Recipe: 6
"Made for ZWT6 mainly because my DH is a recreational fisherman, seafood has great appeal for us & I am always looking for new & tasty ways to expand our seafood dining fare. Poaching seafood in stock/milk & then saucing it is also much-favored by Icelanders. This is an easy-fix & ingredient-friendly. I did have to use cod as I was unable to get haddock when we shopped, but it was otherwise made as written. This recipe is all about the sauce & it takes a bit more time to get the perfect consistency, but it is restaurant quality. All was well till the end when my DH hurried me & I erred by adding the parsley I had set aside directly into the sauce, so that eliminated straining it. IMO the yield is closer to 6 servings than 4 using 3 lbs of fillets w/the sauce, that would improve the nutritional data & there is plenty of sauce for 6 servings. I also feel a few tiny capers would work well as a final garnish. Thx for adding a new dimension to our seafood dining fare w/this excellent recipe. :-)"
"wow 1st i dried 1/2 parsley 1/2 dill dill wonn hands down .i used clam stock turnedout great had to use wondra flour at the end but this was a kick butt recipe everyone should try zaar tour 6"