Poached trigger fish with foraged sea vegetables

Mobile version Print

By: Matt Tebbutt From: Market Kitchen

On TV Tomorrow

  • 20:00 - River Cottage Veg Every Day - Summer Pleasures
  • 21:00 - Lorraine's Fast, Fresh and Easy Food - Easy Entertaining
  • 21:40 - Lorraine's Fast, Fresh and Easy Food - Feel Good Food

This recipe is classed as easy

Rating 5 / 5 (1 votes)

Prep time:
15 min
Cook time:
20 min
Serves:
2

Try something a little unusual, like Matt Tebbutt’s seaweed and wild herbs to accompany poached fish

Method

1. Put a knob of butter in a hot pan and sweat the onion, fennel, celery and leek with the white peppercorns until the vegetables have softened.

2. Add the whole garlic clove and cook until it starts to soften.

3. Pour in the fish stock and lager and bring to a gentle simmer.

4. Once simmering, add the fish fillets and gently poach them for 5 minutes.

5. Pick through the sea vegetables, selecting a small handful of the more tender, younger pieces, and removing any woody parts. Arrange the sea veg in the bottom of a serving bowl and add a couple of fronds of wild fennel.

6. Once the fish is cooked, lift it from the poaching liquid and gently remove and discard the skin of the fish. Place the fillet on top of the sea vegetables and spoon over some of the poaching liquor. Serve immediately.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register