Poached Snapper with Leek and Fennel
June 21, 2012

- infused with turmeric root and fresh ginger.
Ingredients:
(all organic where possible of course!)
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4x 150 gr snapper or salmon fillets
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1 fennel bulb finely sliced
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1 leek finely sliced organic
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1 garlic clove finely chopped
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1 tsp of turmeric root grated
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1 tsp of ginger finely sliced
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100 ml fish stock organic
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Handful of fresh chives and coriander
Procedure:
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Line a double bowler with greaseproof paper (so that skin of fish doesn’t stick to the base) bring water to the boil.
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Arrange fillets skin down over the paper.
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Sprinkle over fennel, leek, garlic ginger and turmeric
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Pour over fish stock, pop lid on and poach for 8-12 minutes till tender
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Garnish liberally with fresh herbs
This recipe was put together by Joanna Rushton




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