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Langhorne Crossing Shiraz/Cabernet Sauvignon/Petit Verdot Hot
Category: Red Tasting Notes
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Saint-Antonin Magnoux Hot
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COS Syre IGT Hot
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Salmon and Green Bean Bundles
rmantini

Steaming salmon and vegetables in parchment paper is one of the easiest of recipes. Vary this dish with your favourite seafood and whatever vegetables you have on hand. If using harder vegetables like carrots or potatoes, give them a head start by microwaving them in a small amount of water until nearly tender before wrapping them up with the fish.


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Fish with Horseradish Sauce

Ingredients

At a glance
Main Ingredient
SeaFood
Cooking Method
Bake
Difficulty Level
Moderate
Tidings Eats
Fish and Seafood
White Wine Match
Sparkling Match
Serves
4

1 Tbsp cornstarch

1 cup oven-poached fish liquid (see recipe below)

1 Tbsp prepared horseradish

Oven poached fish (recipe follows)

8 to 12 boiled Parisian potatoes

3 green onions, ends trimmed, cut into 2-inch lengths and slivered

Oven-Poached Fish

1-1/2 lbs halibut, skinned and boned

2/3 cup chicken broth

Method/Steps

1. In a large pan, blend cornstarch with poaching liquid and horseradish. Bring to a boil on high heat, stirring. spoon sauce evenly over poached fish, covering completely.

2. Bake fish, uncovered, in a 400°F oven until sauce is bubbling and fish is warm in centre, 15 to 20 minutes. Mound potatoes into dish; top with onions.

Oven-Poached Fish

1. Place fish in a wide baking dish. Pour broth over fish. Cover and bake in a 400°F oven until fish is opaque but still moist, 15 minutes. Let cool slightly.

2. Holding fish in place with a wide spatula, drain juices into a measuring cup; cover and chill fish. You should have about 1 cup of liquid.

Wine and Spirits Match

Enjoy this dish with Chardonnay.