Fish Vinaigrette
- 3 cups water
- 1/4 cup tarragon vinegar
- 1/4 cup lemon juice
- 6 peppercorns
- 1 bay leaf
- 2 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned
- 3/4 cup olive oil
- 3 tablespoons tarragon vinegar
- 3 tablespoons lemon juice
- 1/2 lemon, zest of, grated
- 2 tablespoons onions, diced very fine
- 1 tablespoon capers
- 2 tablespoons fresh parsley
- 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
- Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
- Drain and cool, discarding the bay leaf and peppercorns.
- Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
- Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
- Serve chilled.
water, tarragon vinegar, lemon juice, peppercorns, bay leaf, haddock, olive oil, tarragon vinegar, lemon juice, lemon, onions, capers, fresh parsley, tarragon, salt, pepper
Taken from www.food.com/recipe/fish-vinaigrette-88936 (may not work)