People don’t poach fish these days and it’s a nice clean and easy way to cook fish fillets as people seem to have a phobia about cooking fish. The oil and water solution also create a nice and clean natural liquid to dress the fish with…
POACHED FISH WITH SEASHORE VEGETABLES
PAIRED WITH A PLYMOUTH GIN GIMLET
The fillets from three types of fish like Gurnard, John Dory, whiting etc (weighing about 600-700g in total)
Sea salt and freshly ground black pepper
4-5 tbsp olive or rapeseed oil
1 bay leaf and a few sprigs of fennel or dill
A couple handfuls of seashore vegetables like sea spinach, sea aster, sea purslane etc with any woody stalks removed.
Lay the fish fillets in a shallow, wide frying pan or roasting tray. Just cover with water, add the oil, bay leaf and fennel and season.
Bring to a simmer, cover with a lid or greaseproof paper and simmer very gently for a couple minutes.
Transfer the fish to a warmed serving plate and cover.
Briefly cook the seashore vegetables in the liquid for 20 seconds then remove with a slotted spoon and scatter over the fish.
Rapidly boil the cooking liquid until it’s reduced by two thirds then spoon over the fish and serve.
Pair with a fresh Plymouth Gin Gimlet which is Gin, lime juice and sugar syrup. A delicious, fresh twist on the classic Naval cocktail that has a wonderful bright, sharpness.
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