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Categories:Viewed: 59 - Published at: a year ago
Ingredients
- 1 tbsp butter
- 4 None firm white fish fillets
- 1 cup white wine
- 1 cup chicken broth
- 1/2 tbsp finely chopped fresh tarragon
- 1 None small red onion, sliced finely
- 2 None large tomatoes, halved, sliced
- 3 None small green apples, peeled, cored, sliced
- 3 None small cucumbers, peeled, seeded, sliced thinly
Method
- Melt butter in a large, heavy skillet over medium-high heat. Arrange fish in skillet. Add wine, broth and tarragon. Bring slowly to a boil then reduce heat and simmer gently, covered, for 15 mins, or until fish is just tender and starting to flake.
- Meanwhile, oil a saucepan and place over medium heat. Cook onion until soft. Add tomatoes, apples and cucumbers. Cook, stirring occasionally, for 7 mins, or until apple is just beginning to soften.
- Serve fish fillets with a little of the poaching liquid and apple and cucumber salsa.
