Poached Fish with Dill Sauce Recipe

Ingredients

1 3-pound fresh or frozen dressed fish

2 cups water

3 lemon slices

1 bay leaf

1/4 tsp dried tarragon, crushed

2 tbsp butter or margarine

4 tsp all-purpose flour

2 tsp lemon juice

1/2 tsp sugar

1/2 tsp dried dillweed

1 beaten egg yolk

Method

Thaw fish, if frozen. Place fish on a large piece of cheesecloth; overlap cheesecloth on top of fish. Place fish on rack of a poaching pan; place in pan. Add water, lemon slices, bay leaf, tarragon, and 1 tsp salt. Cover and simmer for 25 to 30 minutes. Fish is done when it flakes easily when tested with a fork (fold back cheesecloth to test). Remove fish from pan; wrap in foil to keep warm.

Reserve 1 cup cooking liquid for dill sauce; strain to remove herbs and lemon slices. In a saucepan melt butter. Stir in flour. Add reserved liquid, lemon juice, sugar, dillweed, and dash salt. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the mixture into beaten egg yolk; return all to hot mixture in saucepan. Cook and stir 1 to 2 minutes more. Set aside; keep warm.

Pull foil and cloth way form fish; carefully remove and discard skin. Transfer fish to a platter using 2 large spatulas. top with some dill sauce; pass remaining/ Serves 6.

Per serving(1/6 of servings): 231 g calories, 23 g Protein, 92g carbohydrates, 174g fat, 464 mg sodium

Back to Fish and Shellfish Recipes for Low Carb Diabetic Diet