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<strong>Fish</strong> on parsnip fettucini<br />
An interesting variation on regular fettucini dishes.<br />
<strong>Fish</strong><br />
Parsnip<br />
Clam broth<br />
Chicken or vegetable<br />
broth<br />
Carrot<br />
Parsley<br />
Salt and pepper<br />
You can substitute salsify for parsnip in this<br />
recipe. Use a nice firm fish such as halibut or<br />
orange roughy, in approximately equal proportions<br />
to the fish.<br />
Peel the parsnip and cut it into long julienne<br />
pieces like fettucini. A mandoline will come in<br />
very handy for this, if you have one.<br />
Finely chop about 1/6 as much carrot and some<br />
parsley.<br />
Cook the fettucini, carrot and parsley in 1/2 clam,<br />
1/2 other broth over medium heat. As the<br />
vegetable starts to seem like it might be done<br />
soon, about 15-20 minutes, place the fish on top,<br />
cover the pan and poach until the fish is done.<br />
Serve immediately.<br />
Serves 3 per lb fish<br />
Cooking time: 30 minutes<br />
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