INGREDIENTS
1 ½ lbs. striper fillets
¼ cup Vermouth
2 bay leaves
10 peppercorns
Salt
2 TBSP. butter
½ cup cucumber, finely chopped
¼ cup celery, finely chopped
¼ cup onion, finely chopped
2 TBSP. flour
1 TBSP. orange juice
2 TBSP. minced parsley
DIRECTIONS
Bring Vermouth, bay leaves, peppercorns, ½ tsp. salt and enough water to cover the fillets to the boiling point; boil for 5 minutes.
Cut the fillets into 4 serving pieces and add to the boiling water, cover and simmer for 10 minutes, until fillets flake.
Drain and keep warm on a serving platter.
Melt butter in a frying pan and saute cucumber, celery, and onion until soft but not brown.
Blend in flour, then 1 cup of the poaching liquid.
Just before serving, add the orange juice and season to taste.
Pour over fillets and sprinkle with the parsley.
Serves 4.
