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Recipe Name: Aromatic Milk Broth Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

5 Cup(s) Water
1 Onion, thinly sliced
1 Carrot, quartered
4 Sprigs parsley
3 Sprigs thyme
1 Rib celery with leaves
1 Bay leaf
1/4 Teaspoon(s) Whole black peppercorns
1/8 Teaspoon(s) Cayenne pepper
2 Whole cloves
Salt to taste
3 Cup(s) Milk
I have a new cookbook--A Seafood Celebration. It is a fabulous book
that really teaches you everything about cooking fish. It also
contains lots of great recipes including sauces, salsas, etc. Since
the book was such a bargain I feel I want to share some of the recipes
with you. Today I am going to send you two recipes for poaching fish.
If you have any questions regarding poaching fish, please e-mail me
and I will try to find the answer for you. Poaching fish is a
wonderful and healthy way to prepare fish. Mary Curtis In a 12-inch
saute pan, bring all the ingredients except the milk to a boil over
medium heat. Lower the heat and simmer, covered, for 15 minutes. Add
the milk and simmer for 10 minutes more. Strain, pressing the
vegetable and herb solids against the strainer to extract as much
liquid as possible. This milk-based court boullion is best for
poaching delicate-tasting white-fleshed fish such as cod, haddock, and
halibut. After using it, reduce it by half and freeze it to use as a
base for veloute or other sauces. Posted to EAT-L Digest by mary
curtis <curtism@FUSE.NET> on Feb 19, 1998

Nutrition (calculated from recipe ingredients)
Calories: 450
Calories From Fat: 133
Total Fat: 15.2g
Cholesterol: 58.6mg
Sodium: 729.3mg
Potassium: 1471.9mg
Carbohydrates: 54.6g
Fiber: 5.1g
Sugar: 45.2g
Protein: 26.4g

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