Recipe: Poached Fish with Asparagus and Tomatoes

Poaching is a classic French technique that retains all the flavors of the fish without adding any fats to the dish. If like us, you love to eat different cuisines, this is a must-try. We love a soft fish like grouper but if you are going fancy you can very well go with Salmon which is always fantastic.
What you need to cook for 2 people:
Fish fillet (thaw) – 2
White Wine – 1 Cup
Vegetable Stock 3 Cups – we love to use this for enhanced flavour but you can use pretty much any stock
Aromatic Herbs – Dill and Fish are best friends, so we love to use Dill
Whole Spices – whole spices add mild flavours, we use whole peppers and cinnamon
Baby Asparagus – 12-13 sticks
Cherry Tomatoes – a handful
Olive oil – 2tsp
1/2 Lemon
How to prepare:
Take a large pan enough to lay the fish fillets, add the wine and stock, let it simmer.
Add the herbs and whole spices and gently lay the fish in the liquid. Also throw in the asparagus.
Cook undisturbed for 6-7min. Fish is ready!
In another pan, add 2 tsps of olive oil, saute cherry tomatoes and the asparagus for 3 mins.
On a warm plate, place the fish, lay the asparagus over the fish and serve tomatoes on the side.
Add juice of 1/2 lemon to the saute pan and garnish the asparagus with the citrus juices.
Try this recipe and tell us how you liked it.
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