John Dory Poached In An Apple Cider Court Bouillon

Recipe Ingredients

1 1/4 cups	296ml	No sugar-added apple cider
1/4 cup	59ml	Cider vinegar
1		Cinnamon stick - (1" long)
1/2 teaspoon	2.5ml	Freshly-grated horseradish
1		Whole clove
1		Vanilla bean - (1" long)
		(or 1/8 tspn vanilla extract)
1/4 cup	15g / 0.5oz	Finely-sliced sweet onion
4		Skinned John Dory or snapper filets - (1/4 lb ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	49g / 1.7oz	Butter - in pieces
1/2 cup	73g / 2.6oz	Diced Granny Smith apple
3		Radishes - diced
1 tablespoon	15ml	Chopped chives

Recipe Instructions

Make the court bouillon: Combine the apple cider, cider vinegar, cinnamon stick, horseradish, clove, vanilla and onion in a 12-inch skillet. Bring to a low simmer and cook 10 minutes.

Season the fish with salt and pepper, add it to the court bouillon, cover the pan, and gently cook 3 minutes. Remove the fish and keep it warm.

Strain the court bouillon into a small saucepan and reduce it by half over high heat, 5 minutes. Whisk in the butter and season with salt and pepper. Add the diced apple and radishes and cook 1 minute.

Place the fish in the center of a deep dish or pasta bowl. Spoon the garnish and sauce over the fish and sprinkle with the chopped chives.

This recipe yields 4 servings.

Each serving: 271 calories; 254 mg sodium; 78 mg cholesterol; 13 grams fat; 10 grams carbohydrates; 27 grams protein; 0.77 gram fiber.

Source:
The Los Angeles Times, 02-07-2001

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