"Fish poached with wine and savory vegetables, served chilled on a bed of lettuce with a sauce of cream, yogurt and fresh ginger."

Fish
3	pounds	whiting (3-4 pounds) -- cleaned and scaled with head intact
1		carrot -- sliced
1		onion -- quartered
1	stalk	celery -- chopped
2	quarts	water
2	cups	dry white wine
2	teaspoons	salt
8		black peppercorns

• Wrap whiting in a double thickness of cheesecloth and tie each end with string. Select a poacher, roasting pan, or large baking dish, long enough to hold the fish.
• Add carrot, onion, celery, water, wine, and salt and peppercorns. Bring to a simmer on top of the stove.
• Lower whiting into liquid, turn heat down and gently poach, allowing 8 minutes per inch of thickness. (For example, if fish measures 2 inches at its thickest point, cook for 16 minutes.) Cool fish in liquid.

Ginger Sauce
1/2	cup	heavy cream
1/2	cup	yogurt
1	tablespoon	grated fresh ginger root
		White pepper
1	head	romaine lettuce (small) -- cut into chiffonade
6	tablespoons	light olive oil
4	tsp	lemon juice
		Salt or pepper
1	tablespoon	thinly sliced scallions

• For the sauce, whip cream until stiff. Fold in yogurt, ginger, and salt and pepper. Chill at least 30 minutes.
• Unwrap cooled fish and scrape off and discard skin. Gently lift off fillets, place on a plate, cover, and chill thoroughly.
• Toss lettuce with oil, lemon juice, and salt and pepper to taste. Put lettuce on individual serving plates or on one large platter, arrange whiting on top of lettuce, nap fish with sauce, and sprinkle with scallions.