TWOSOME'S POACHED FISH, A LA FRANCAIS: healthy, simple, easy, an indulgence

Forget about baking or grilling fish; cooking it in stock is the French way to go...

Fish fillets poached till silky in a savoury broth
'Lovely though easy to overcook; the lime gives it a fine buzz.'

Many of us are on a two fish dishes a week regime and searing or frying fillets in overpowering sauces can get boring quickly.

This fish dish is poached in an aromatic broth which turns the flesh beautifully moist and silky, and boosts the broth with delicate mellowness.  

It makes a wonderful change from the usual.

The recipe was inspired by Ian Lam of Cooks  and is relatively simple.  But it is important to be careful with the timings.  

The dish is indulgent..fresh fillets are not particularly wallet-friendly right now but it is perfect for supper with someone special

The recipe, uses halibut; 67 had only cod.

Cost: £5-7, depending on size

Feeds: 2; multiplies easily

Ingreds.

2x 150'ish gm/5-6oz skinless fillets about  2-2.5cm/3/4-1 inch thick

1/2-3/4 tsp salt, divided

1x lemongrass stalks trimmed to bottom 15cm/six inches 

2 spring onions, whites only (keep greens as below)

1/2 inch/1.5cm fresh ginger peeled

1 cup 60-40 mix of stock & white wine/grape juice
1tsp fish sauce OR soy sauce with a drop of balsamic vinegar 
1 fresh red chilli or 2 generous pinches chilli flakes chilli

1 x 2in/5cm strips lime zest 

1/2 tbsp lime juice 

Garnish:

Sprigs fresh parsley, plus extra for garnish

green of 1-2 spring onions, cut nicely on the slant

small squares of tomato flesh

more lime juice as needed

 

Method:

1. Sprinkle fish lightly with salt
2. Prepare lemongrass: Slice off 1/4in/1/2 cm fibrous bottom then cut a piece from the bottom of 4in/10cm; remove tough outer layers until the lemon grass bends.  Bash with a rolling pin or heavy object until fragrance is released
3. Bash or blend together lemongrass, scallion whites and ginger until moist and pulpy 
4. Transfer to a 7-inch skillet (with tight fitting lid) along with white wine & water, fish sauce, chilli, lime juice, and a generous pinch salt
5. Bring to a boil; adjust heat to a gentle simmer; cover, cook 20 mins; turn heat back up to medium high until liquid bubbles.
6. Nestle fish skin side down in liquid (liquid will not cover fish)
7. Reduce heat to low, cover, simmer gently 4 mins 
8. Take off heat, leave until fish is opaque and just cooked through,  another 4-6 mins
9. Transfer fish into bowls; keep warm 
10. Taste broth; season with more salt & lime juice if necessary; there should be about 3/4 cup of broth
11. Strain into a pot; turn heat back up to a boil; pour evenly over the fish
12. Garnish with spring onions on the outer edge of the bowl, and parsley leaves and tomato cubes on top of the fish  

Comments:

'My fish was a touch overdone but I really loved eating it this way; the lime juice gave it a real buzz.  I ate it like a soup but it would be lovely with white rice and steamed brocolli as a side.' Retired writer

Tips:

• Use this recipe as a template for stock/broths eg replacing coconut milk with wine and stock, and using leek, lemon and bay leaves as flavouring

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T This recipe has been adapted by B  Lee/ Bright Sun Enterprises.  It  may not be reproducedwithout the author's written permission.