• 4servings

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 4 x 200-250g sea perch fillets (or other white fleshed fish)

  2. 300ml water

  3. 300mls white wine vinegar

  4. 300ml white wine

  5. teaspoon australian groundwater salt

  6. 3-4 wild lime confit (*please see notes)

  7. teaspoon lemon myrtle (*please see notes)

Instructions Jump to Ingredients ↑

  1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.

  2. Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.

  3. Remove the fish and place on paper toweling to absorb the excess moisture.

  4. Dust with the Lemon Myrtle Sprinkle.


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