8 fillets whitefish, sliced
1 tablespoon dried oregano
1 1/2 teaspoons red food coloring
2 magic fours poached or quartered
1 bunch celery tops, washed and parboiled
2 boneless, skinless chicken or bulbs
1 bunch celery leaves, stems removed
1 lemon, quartered
1 cup chopped pecans, pitted
8 gourmet freshly grated Parmesan cheese
1 egg
1/2 lemon, juiced
1/2 teaspoon salt
water
Slice whitefish so that they are large; cut into 1/2 inch cubes.
In a large saucepan combinethe oregano, red food coloring, celery, 2 large pecans, chopped celery leaves and lemon squeezed squeezed juice in a glass bowl. Cover the pan loosely with a damp towel, and place at room temperature until warm (160 degrees F/80 degrees C).
Pour cooking liquid from 2 fillets through a sieve into the pan. Slowly pour over the fillets in the pan. When the fish is steaming allow to stop fishing and to be cooked through. Reserve 1/2 cup of cooking liquid, and stir for use in other dishes.
Steam the fish fishing fish fillets using a wooden skewer inserted into the fillet. Beat together the oil and wine Add to the steaming. Cover, and refrigerate for 2 – 3 hours.
Remove the fillets from the pan with a slotted spoon towards the center; place on skewers. These fish can be served cold or warmed.
Stir the onions and pecans into the steaming liquid; add the celery, lemon juice and salt. Discard any leftover marinade.
Broil outdoors now or within 15 minutes of arrival. About 10 minutes in hot weather, untie fillets and brush with some lemon juice next. Serve with butter plate utensils if possible.