another fresh seafood idea

• 6 small flounder fillets (or other white fish)
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks with leaves, sliced
• 3 sprigs fresh parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Herb Butter and set aside. Combine ingredients for poaching liquid in a fish poacher or large, shallow pan. Bring to a boil. Partially cover, reduce heat and simmer 20 minutes.

Gently place fish in liquid, submerging it entirely. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Gently remove to serving platter. Serve with Herb Butter.

Herb Butter

• ½ cup butter, softened
• 2 tablespoons fresh chives, minced
• 2 tablespoons fresh parsley, minced
• 2 teaspoons fresh tarragon, minced
• ¼ teaspoon salt
• ¼ white pepper, freshly ground

In a small bowl, cream together butter, chives, parsley, tarragon, salt and pepper. Allow to stand at least 1 hour to develop flavors. Spread over warm fish.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas