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Scrod with Herbs and Warm Vinaigrette




Source of Recipe


Recipe courtesy Gourmet Magazine


List of Ingredients




2 tablespoons white-wine vinegar
4 tablespoons extra-virgin olive oil
2 shallots, chopped fine
Salt and pepper, to taste
1/2 cup finely chopped fresh mint leaves
1/2 cup finely chopped fresh basil leaves
1/2 cup finely chopped fresh parsley leaves
4 (1/2-pound) pieces scrod fillet

Recipe



In a small saucepan combine the vinegar, the oil, the shallot, and salt and pepper to taste. In a small bowl combine well the mint, the basil, and the parsley and on each of 4 plates mound 1/8 of the herb mixture. In a deep skillet bring 1-inch of salted water to a boil, add the scrod, skinned sides down, and poach it, covered, at a bare simmer for 8 minutes, or until it just flakes. Transfer each fillet with a slotted spatula, blotting it with paper towels and reserving the cooking liquid, to a bed of herbs and top the scrod with the remaining herb mixture. Add 2 tablespoon of the reserved cooking liquid to the vinegar mixture, bring the mixture to a boil, and spoon it over the scrod