Poached Crappie with Lemon and Mint Sauce

Ingredients
•	4 crappie fillets
•	1/3 cup lemon juice
•	2 sliced lemons
•	1 crushed garlic clove
•	1/2 cup mint leaves
•	1 tablespoon smooth Dijon mustard
•	2 quarts water

Mint & Oil Dressing
•	1 crushed and peeled garlic clove
•	1 tablespoon mint (6-10 fresh leaves)
•	1/3 cup white wine
•	Zest of 1 lemon
•	1 tablespoon of vinegar
•	Salt & pepper (to taste)
•	2 quarts water

Preparation

1. Combine all the poaching stuff, except the fish, in a deep pan or fish poacher. Use one 
that you can put a shallow wire rack or basket across the bottom so you can lift the tender fish out later. 
2. Bring to a simmer and add the fish (be sure the mixture is deep enough to completely 
immerse the fish). 
3. Cook at a gentle simmer for 10-12 minutes, or until fork tender. 
4. Remove from heat and carefully remove the rack and the fish. Place the rack and the fish 
on a sheet of foil and chill overnight. 
5. Put everything for the lemon and mint dressing in a blender. Blend on high for 1 minute. 
6. Turn the blender to a medium speed and slowly add 3/4 cup of salad oil. Chill overnight. 
7. Heat in sauce pan and serve over warmed fish. .