Poached Bronzino In Herbed Red Wine Broth Recipe

How to Make Poached Bronzino In Herbed Red Wine Broth

1. Ask your fishmonger to scale, gut, and remove the fins and gills from two Bronzino (approximately 1 pound each), leaving the head and tail intact.
2. Place the prepared Bronzino in a medium to large (approximately 3-quart) covered casserole dish.
3. Prepare the poaching liquid: In a separate bowl, combine 1 bottle (750ml) dry red wine (like Pinot Noir or Merlot), 1 cup water, 1 tablespoon sea salt, and 1 teaspoon freshly ground black pepper.
4. Add 1 medium yellow onion, quartered; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh dill; 1/4 cup chopped fresh tarragon; and 1 medium apple, cored and thinly sliced, to the poaching liquid. Pour the mixture over the fish in the casserole dish.
5. Cover the casserole dish and bake in a preheated oven at 375°F (190°C) for approximately 45-50 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Carefully remove the sprigs of tarragon, cilantro, and dill from the casserole.
7. Optional: Reserve fresh sprigs of tarragon, cilantro, and dill for garnish.
8. **To serve hot:** Gently remove the fish from the casserole and flake into individual portions. Serve hot in the broth with the cooked onions and apple slices. Accompany with a mound of steamed rice.
9. **To serve cold (aspic):** Carefully lift the fish from the casserole and place it on a large decorative serving platter. Arrange the cooked apple and onion slices around the fish. Pour the poaching liquid over the fish, ensuring it's fully submerged. Cover and refrigerate overnight (at least 8 hours).
10. **To serve cold (continued):** Before serving, carefully section the fish. Garnish the platter with lemon wedges and additional fresh cilantro, dill, and tarragon.
11. Serves 8.