Poisson à la Chartreuse

Name: Poisson à la Chartreuse
Cuisine: France
Ingredients: 1 cup dry white wine; ½ teaspoon fennel seed; 1 cup sorrel leaves, chopped (optional); freshly ground black pepper; 3 garlic cloves, minced; 4 leaves Boston or romaine lettuce, blanched and cut in strips; 4 leaves Boston or romaine lettuce, blanched and cut in strips; 1 cup sorrel leaves, chopped (optional); 4 leaves Boston or romaine lettuce, blanched and cut in strips; boiling water to cover; 3 pounds fresh red tuna (or halibut, cod, or swordfish), cut in a thick slice as for a fish steak; 1 lemon, cut in half; salt; 3 tablespoons olive oil; 12 anchovy fillets, cut in half; 2 onions, sliced thin; 2 carrots, sliced thin; 3 pounds fresh red tuna (or halibut, cod, or swordfish), cut in a thick slice as for a fish steak; 3 pounds fresh red tuna (or halibut, cod, or swordfish), cut in a thick slice as for a fish steak; 3 pounds fresh red tuna (or halibut, cod, or swordfish), cut in a thick slice as for a fish steak; 3 pounds fresh red tuna (or halibut, cod, or swordfish), cut in a thick slice as for a fish steak

Baked Fish and Vegetables in White Wine

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a delicious way to cook a strong fishy fish (such as fresh tuna or cod)—a variation on a recipe created by the monks of La Grande Chartreuse. Fresh red tuna is not always easy to find, but swordfish, cod, or halibut are available most of the year and lend themselves to this preparation. Serve this with a light tossed salad and a dry white wine.

Ingredients

Europe
France
Dinner
Pescatarian
Gluten-free

Ingredients

Method