It really doesn’t get a lot better than this.
A simple, easy to prepare fragrant stock, and some good fresh fish.
One then quickly cooked in the other. “Done”, as Mr. Ramsay might say.
Follow up with a suitable dessert, and you can safely start making plans for your coronation as Earl of Mars, and Emperor of the Moon.
Some final words of advice – Save. The. Stock!
You can use it to make delicious soups – film at 11…
Indian Poached Fish
- 5 skinless plaice fillets, 370g in total
- 2 cinnamon sticks
- 2 bay leaves
- 2 tbsp dried coriander leaves
- 2 tbsp cloves
- 2 tbsp cardamon seeds
- 1g powdered saffron
- 3 tbsp dried onion flakes
- 3 tbsp coconut oil
- about 2 litres water
- Carefully roll up the plaice fillets, and secure them with toothpicks or small metal skewers. Set aside.
- Place the water in a pan suitable for poaching. Add the cinnamon sticks, bay leaves, dried coriander leaves, cloves, cardamon seeds, powdered saffron, dried onion flakes, and the coconut oil.
- Bring the water up to a low simmer. Simmer for 10 minutes.
- Drop the temperature of the liquid to a very, very low simmer – you shouldn’t see a lot of bubbles forming on the surface. This is to avoid damaging or overcooking the delicate flesh of the fish.
- Add the fish, and poach for about 4 – 5 minutes. The fish should go from a translucent colour to opaque white underneath the saffron’s yellow when fully cooked.
- Once the fish is cooked, immediately remove it from the pan to a serving dish. Serve.
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