| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1/2 |
|
Lemon; juice of |
| 1 |
|
Star anise |
| 50 |
ml |
White wine vinegar |
| 1 |
|
Bayleaf |
| 4 |
|
Peppercorns; black |
| 25 |
g |
Celery; leaf |
| 1 |
sm |
Carrot; chopped |
| 2 |
|
Fennel herb |
| 1/4 |
|
Fennel bulb |
| 115 |
g |
Green grapes |
| 225 |
g |
Spinach; chopped |
| 2 |
oz |
Butter |
| 125 |
ml |
Cream |
| 1 |
|
Onion; chopped |
|
|
Nutmeg |
|
|
Salt and pepper |
INSTRUCTIONS
STEAMER
VEGETABLES
Prepare the steamer.
Place all the ingredients into the base of the steamer and top up with
water. Bring up to the boil.
Fillet the fish and remove the skin. Fold and season. Place into the
steamer and cook for 3-4 minutes depending on the size and thickness of the
fish.
Prepare the spinach and wash thoroughly, chop finely.
Heat a pan and add the butter, add the onions and sweat off. Add the
spinach season with a little nutmeg and salt and pepper. Cover with a lid
and cook over a moderate heat for 2 minutes.
Stir thoroughly, and add the cream, bring back to the boil. Skin the grapes
and add to the fish steamer during the last minute of cooking.
Drain any excess amount of liquid from the spinach and serve immediately.
Place spinach into a mould, place the fish on top and scatter over the
grapes. Serve with hollandaise sauce around the outside and blow torch.
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