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Fish Vinaigrette

Created by Echo Echo on October 26, 2014

3 cups water
1/4 cup tarragon vinegar
1/4 cup lemon juice
6 peppercorns
1 bay leaf
2 pounds fish fillets (haddock, cod, sole, hake, flounder or whiting fillets, skinned and boned)
3/4 cup oil (olive oil)
3 tablespoons tarragon vinegar

Step 1: Combine the water, 1/4 cup vinegar, 1/4 cup lemon juice, peppercorns and bay leaf in a large skillet and heat to just below boiling point.
Step 2: Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.
Step 3: Drain and cool, discarding the bay leaf and peppercorns.
Step 4: Make a vinaigrette dressing by combining the olive oil, 3 tbs tarragon vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.
Step 5: Break the fish into pieces and place in a bowl; pour the dressing over the fish, cover and refrigerate at least 2-4 hours.
Step 6: Serve chilled.