Carpe a la Juive, Sauce Verte

• One 3-pound fillet of carp, grouper, sea bream, or salmon
• 2 tablespoons olive oil
• 2 large onions, peeled and sliced
• 3 medium shallots, peeled and thinly sliced
• 1 fennel bulb, thinly sliced
• 1 leek, cleaned and sliced into thin rounds
• 3 cloves garlic, peeled and sliced
• 1/2-inch piece of ginger root, peeled and grated
• 2 tablespoons flour or matzo meal
• 2 cups dry white wine
• 1 bay leaf
• A few sprigs fresh thyme
• Salt and freshly ground pepper to taste
• 2 cups strong fish stock or water
• 1 cup chopped fresh parsley
• Horseradish for garnish

1. Rinse the fish under cold water, and dry it off.
2. Heat the olive oil in a medium-sized frying pan.
3. Add the onions, shallots, fennel, leek, garlic, and ginger, and saute without browning for 2 to 3 minutes.
4. Stir in the flour or matzo meal with a whisk, and cook until it browns slightly.
5. Put the vegetable mixture in a heavy casserole or fish poacher large enough to hold the fish fillet in one piece.
6. Add the wine, bay leaf, thyme, salt and freshly ground pepper to taste, the fish stock or water, and 2 tablespoons of the parsley.
7. Bring to a boil, and simmer for about 20 minutes over medium heat.
8. Gently lower the fish into the casserole or poacher, cover, and simmer for 15 to 20 minutes, or until just cooked.
9. Leaving the liquid in the pan, gently lift out the fillet and put it on a serving platter.
10. Over high heat, reduce the liquid by half.
11. Correct the seasoning, and pass the liquid through a fine sieve over the fish.
12. Let the fish cool, then refrigerate for at least 2 hours.
13. Serve cold, sprinkled with the remaining chopped parsley and accompanied by grated horseradish.

fillet of carp, olive oil, onions, shallots, fennel bulb, garlic, ginger root, flour, white wine, bay leaf, thyme, salt, fish, parsley, horseradish

Taken from www.epicurious.com/recipes/food/views/carpe-a-la-juive-sauce-verte-373980 (may not work)