Sunday 6 October 2013

A slightly pallid plateful

This dinner was all about delicate flavours and colours. Subtleties. Not something I do all that often, but it's nice to mix things up!

Because I wanted to top the fish with melted potted shrimp (i.e lots of delicious salty butter) I didn't want to add any other fat. The vegetables were all poached in a court bouillon while the cod loins baked in the oven on a piece of baking parchment. Then I just heated the shrimp until the butter bubbled and poured it on top.

Poached vegetables (serves 2)

6-8 new potatoes, scrubbed (any larger ones cut in half)
2 cloves garlic, sliced
3 medium sized leeks, thoroughly cleaned and cut into 1cm half-moons
200g sugar snap peas
1 tsp fennel seeds
1/2 tsp coriander seeds
1/2 tsp black peppercorns
Juice of 1 lemon

Put the potatoes, garlic, fennel seeds, coriander seeds and peppercorns in a saute pan and half cover with boiling water. Simmer about 5 minutes, uncovered, then turn the potatoes and cook for another 5 minutes. Add the leeks, sugar snap peas and lemon juice and cook for another couple of minutes until all the veg is tender. Serve with a slotted spoon so that most of the liquid drains off but there is still a little bit to keep things moist.


Joanne said...

Each component of this meal sounds fabulous!!

grace said...

i like your seasoning choices! for the record, i do NOT eat first with my eyes. :)

Unknown said...

Going to have to try poaching my veggies :)

Shu Han said...

Every single part of this meal sounds delicious. SUre it might not look all bright red and fiery and punchy but I love all the delicate flavours used and the way you've brought them together! Going to try melting potted shrimp over fish next time for sure!

Angie's Recipes said...

A light and flavourful meal. I like those melted potted shrimp.


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