Poached Snapper with Leek and Fennel

- infused with turmeric root and fresh ginger.

Ingredients:

(all organic where possible of course!)

• 4x 150 gr snapper or salmon fillets

• 1 fennel bulb finely sliced

• 1 leek finely sliced organic

• 1 garlic clove finely chopped

• 1 tsp of turmeric root grated

• 1 tsp of ginger finely sliced

• 100 ml fish stock organic

• Handful of fresh chives and coriander

Procedure:

• Line a double bowler with greaseproof paper (so that skin of fish doesn’t stick to the base) bring water to the boil.

• Arrange fillets skin down over the paper.

• Sprinkle over fennel, leek, garlic ginger and turmeric

• Pour over fish stock, pop lid on and poach for 8-12 minutes till tender

• Garnish liberally with fresh herbs

This recipe was put together by Joanna Rushton