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Poached fish with mint and potato salad

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g kipfler potatoes, scrubbed

  2. 1 tablespoon olive oil

  3. salt and pepper

  4. poached fish, boned

  5. 2 cups milk (500ml)

  6. 1 small carrot, peeled and sliced thinly

  7. 1 cup broccoli florets

  8. 1 small onion, sliced into rings

  9. 1 stalk fresh parsley

  10. 4 x 180g snapper fillets, skin removed

  11. Vinaigrette

  12. 1 garlic clove, crushed

  13. 2 teaspoons Dijon mustard

  14. 1 teaspoon sugar

  15. 2 tablespoons red wine vinegar

  16. cup (125ml) extra virgin olive oil

  17. salt and freshly ground black pepper

  18. cup fresh mint, torn

Instructions Jump to Ingredients ↑

  1. Place potatoes into a saucepan of cold water and bring to the boil. Cook until tender; drain and refresh with cold water. Slice potatoes thickly and toss in oil and seasonings. Heat a frying pan or barbecue over medium high heat and cook potatoes, turning frequently until just golden and crisp.

  2. Combine milk and vegetables in a large frying pan and bring to the simmer over medium heat. Add snapper fillets into pan, cover and simmer 5-6 minutes or until cooked to your liking.

  3. Meanwhile, whisk together vinaigrette ingredients except mint and season with salt and pepper. Add to potatoes with mint and toss to combine; set aside.

  4. Remove fish from pan with a slotted spoon. Serve fish topped with cooked poaching vegetables over the top and serve with mint potato salad.

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