Poached Snapper with Leek and Fennel

June 21, 2012

- 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 

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