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Halibut and white asparagus in lemon grass and coriander broth

Stuart Gillies from Market Kitchen
A healthy meal with fresh Asian flavours, from Stuart Gillies

Halibut and white asparagus in lemon grass and coriander broth

Method

1. Preheat the oven to 180C/gas 6.

2. Bring to the boil and remove from the heat. Add the sliced lemon grass and half the roughly chopped coriander. Set aside to infuse for 30 minutes. Pass through a fine chinois or strainer.

3. Season fish and rub with a little olive oil. Lightly chargrill on both sides. Transfer to the oven for 4-6 minutes, until cooked through.

4. While the fish is cooking, bring the infused stock to the boil and blach the carrots and asparagus until just tender. Add the remaining coriander.

5. Put a fish portion in a flat bowl. Pour over the broth and serve.

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Serves: 4

Prep: 10 min, plus 30 mins infusing
Cook: 30 min

Ingredients
1 litre fish stock
2 stalks Lemon grass, sliced
1 bunch Coriander, (with roots) roughly chopped
4 x 180g fillets wild halibut
Olive oil
1 bunch white Asparagus, finely sliced
3 baby carrots, finely sliced