Given the insipid colour poached food usually turns it had never appealed to me, but I was happy to discover that this dish is most certainly the fastest for fish I have ever used or created, and it is light, healthy and delicious. A little homage to my homeland is in the Sauvignon, and an homage to my childhood living in Asia in the lemongrass.
What I particularly love about poaching fish (speaking like an old pro now) is that it won’t stink out your house, and when it comes to cooking salmon, that earns huge brownie points in my household.
2 Salmon Fillets
2/3 Cup Sauvignon Blanc (or any white wine)
1 clove garlic, minced
1 tbs chopped lemongrass
2 spring onions, sliced
¼ tsp sea salt
1 tbs chopped fresh basil for serving
In a small saucepan heat the wine, garlic, lemongrass, salt and spring onions until just simmering. Season the salmon with salt and pepper and lay the fillets snugly in the pan. Cover with a lid and leave for 5 minutes.
Slide the salmon fillets on to a plate and spoon over with some of the lemongrass and spring onion pieces. Season well with more salt and pepper and sprinkle the fresh basil over the top of the fish.
You can serve this on it’s own and then serve a large salad to follow, or serve with green vegetables, roast vegetables, or on a bed of kale.
After making my fresh mint tea yesterday I thought it was unfair on my other herbs that they were not being used. So, with fennel, thyme and basil I created this dish. It is quick, easy, light and delicious. A perfect summer meal.
10-15 basil leaves
small handful of fresh dill
small handful of fresh thyme
2 fresh whole seabass, scaled and cleaned
2 gloves garlic, minced
rind of 1 lemon
2 good pinches of anglesey salt
Preheat the oven to 200 degrees celsius. Finely chop all the herbs. Wash and pat dry the seabass. Slice 3 gashes in the fish on either side. Stuff the slashes with the garlic, chopped herbs and lemon rind. Repeat on both sides, and with any left over, stuff in to the cavity of the fish. Sprinkle with the pinches of salt and pepper to taste.
Using aluminum foil, create a fish steamer (place the fish in the middle of the foil and wrap up the sides and top to create a little pouch for the fish to steam in). Drizzle over a little olive oil. Place on the oven tray and cook for 22-25 minutes.
I served ours with Harissa Roast Vegetables and a large salad. Don’t worry about being exact with herb quantitates, work with what you have.