Shallow-Poached Fish in Leek Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 tsp olive oil |
280 g chinese cabbage |
180 g leeks |
2 tbsp lemon juice |
1 tbsp fresh grated ginger |
1/4 tsp black pepper |
280 g (360 g raw) ocean perch |
1 tbsp arrowroot powder |
Directions:
1. In a large bowl, add leeks and cover with cold water. Rinse well, separating rings, until no dirt remains. Drain through a fine-mesh strainer. (You should have about 3 cups sliced leeks.) Set aside.
2. In a small bowl, combine lemon zest, salt and pepper. Pat fish fillets dry with paper towel and rub lemon zest mixture into 1 side of each fillet.
3. Add leeks, lemon juice, broth and ginger to a large 12-inch skillet and stir to combine. Cover with a tight-fitting lid and bring to a boil on medium-high heat. Reduce heat to medium-low or until just barely simmering. Using a thin spatula, gently slide fish fillets, seasoning-side-up, into broth over top of leeks. Cover skillet with lid and gently poach fish for about 10 minutes, until opaque and flesh in center of fillets flake easily with a fork. Using spatula, transfer fish fillets to a shallow dish or plate, cover and keep warm.
4. Strain poaching liquid through a fine-mesh strainer. Reserve leeks and set aside. In a bowl, whisk arrowroot into broth until smooth; set aside. Return skillet to stovetop, increase heat to high and add olive oil. Add bok choy and cook, stirring frequently, for about 3 minutes or until light golden brown on stems and leaves. Pour broth mixture into skillet. Allow to simmer for about 1 to 2 minutes or until reduced by about half and thickened slightly. Stir leeks back into skillet.
5. To serve, divide bok choy into 4 shallow soup bowls. Top each with 1 fish fillet and spoon about 1/4 cup leeks over fish.
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