Soused Sea Perch Fillets
Sea perch fillets cooked in white wine and white wine vinegar and seasoned with lemon myrtle.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
200-250 grams each, sea perch, or other white fleshed fish |
*
|
| 300 | millilitres |
water
|
|
| 300 | millilitres |
white wine vinegar
|
*
|
| 300 | millilitres |
white wine
|
|
| ¼ | teaspoon |
salt
|
|
| 4 | tablespoons |
-
wild lime confit* |
* |
| ½ | teaspoon |
-
lemon myrtle* |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
200-250 grams each, sea perch, or other white fleshed fish |
*
|
| 3E+2 | millilitres |
water
|
|
| 3E+2 | millilitres |
white wine vinegar
|
*
|
| 3E+2 | millilitres |
white wine
|
|
| 1.3 | ml |
salt
|
|
| 6E+1 | ml |
-
wild lime confit* |
* |
| 2.5 | ml |
-
lemon myrtle* |
* |
Directions
In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
Add the fish to the boiling stock; it will take about 6 to 7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.
Remove the fish and place on paper toweling to absorb the excess moisture.
Dust with the Lemon Myrtle.
Serve with rice and /or wild rice, couscous, bulgar, barley or other grains.
