Poached croaker with vegetables
Delicately poached croaker with aromatic vegetables, lemon and herbs, light, elegant and perfectly balanced.
TIME: 45 MINUTES
DIFFICULTY: MEDIUM
SERVINGS: 2
NUTRITIONAL FACTS
Calories
420
Fats
18 g
Saturates
3 g
Carbs
18 g
Sugars
6 g
Protein
42 g
Fibre
4 g
Salt
0.8 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 4 fresh croaker fillets, about 200 g each, cleaned
- 1 fennel bulb, sliced
- 4 baby carrots
- 3 shiitake mushrooms
- 1 pack shimeji mushrooms
- 2 garlic cloves
- 50 g fresh ginger, sliced
- 2 lemons, juice and zest
- 1 bunch spring onions, finely sliced
- Fresh dill, finely chopped
- Extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper
EQUIPMENT
- Large wide saucepan
- Sharp knife
- Cutting board
- Ladle
- Fine grater (for lemon zest)
METHOD
- We fill a wide saucepan with enough water to comfortably cover the vegetables and bring it to a gentle boil.
- We add fennel, carrots, shiitake mushrooms, shimeji mushrooms, garlic and ginger.
- We season lightly with salt and pepper and simmer for 10–15 minutes, until the vegetables soften and release their aromas.
- We gently lower the croaker fillets into the pot, making sure they are submerged.
- We reduce the heat to medium-low and poach for about 10 minutes, until the fish is just cooked and tender.
- We carefully remove the fish and vegetables with a ladle.
- We finish by adding lemon juice and lemon zest to the cooking liquid.
- We serve the fish with the vegetables, drizzle with olive oil and garnish with spring onions and fresh dill.
NOTES
- The water should never boil aggressively after adding the fish.
- Gentle heat keeps the flesh moist and silky.
- Lemon is always added at the end to preserve freshness.
