June 21, 2012
- infused with turmeric root and fresh ginger.
(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
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