Ingredients

• 3 cups water
• 1/4 cup tarragon vinegar
• 1/4 cup lemon juice
• 6 peppercorns
• 1 bay leaf
• 2 lbs haddock or 2 lbs whiting fish fillets, skinned and boned
• 3/4 cup olive oil
• 3 tablespoons tarragon vinegar
• 3 tablespoons lemon juice
• 1/2 lemon, zest of, grated
• 2 tablespoons onions, diced very fine
• 1 tablespoon capers
• 2 tablespoons fresh parsley
• 1 teaspoon fresh tarragon or 1/2 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

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.

2. Add fish fillets and poach 5-7 minutes until done, turning once; do not let the liquid boil.

3. Drain and cool, discarding the bay leaf and peppercorns.

4. Make a vinaigrette dressing by combining the olive oil, 3 tbs vinegar, 3 tbs lemon juice, lemon zest, onion, capers, parsley, tarragon, salt and pepper in a jar and shaking vigorously.

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.

6. Serve chilled.