After a simple healthy way to use up lots of spare vegetables. The trick is to cook each vegetable very quickly and each in fresh water, not the same water, then to plunge them into cold water to stop them cooking. When I cooked this I cooked the mushrooms and peas so close to serving (ie just before the fish) that I didn’t need to cool them first.
Thick filet of meaty fish per person
Winter greens (savoy or white cabbage, kale, chard, bok choy, broccoli etc.)
200ml Fish stock
Star anise (optional)
- Add a crushed star anise to fish stock and gently warm and slightly reduce over a medium heat to intensify flavour while preparing the vegetables.
- Finely chop the cabbage and / or cut the kale off it’s thick stems and / or dice the chard into pieces, then blanch in boiling salted water till just cooked. Drain and plunge in cold water to stop cooking. Then drain and put to one side.
- Finely cut the carrots into thin 2 inch battons, and repeat the same process as the greens, but in fresh salted water.
- Cut peeled shallot segments in half or quarters lengthways depending on size, and do the same as above.
- Drop fresh or frozen peas, into boiling salted water, until the peas rise to the surface of the water. Drain and leave hot.
- At the same time put thin slices of mushroom into the fish stock to cook for around a minute and then remove with a slotted spoon and put to one side.
- Now place the fish fillets into the gently simmering fish stock to poach – 4-6 minutes depending on size.
- Refresh / re-heat the greens, carrots and shallots in a saucepan of boiling water for a matter of seconds.
- In a bowl/plate arrange the greens, carrots, peas, shallot segments and mushroom slices over the bottom, then place the poached fish on top and add some roughly chopped/torn coriander leaves all around the dish. Pour the flavoured fish stock into the bowl as a broth.
Option: This has the potential to have Thai flavours added, flavours such as lemongrass, kafir lime leaves, red chilli and soy sauce to the stock.