Victoria Perch on Peppers and Leek

Poached fish on fresh veggies.

I was lucky to find a large piece of fish at the local supermarket. Fish is expensive and getting a good deal is important to keep the costs down.

Now I needed a way to cook it. The easiest way is poached in some liquid. The temperature should be on medium low, way below boiling point. That way the fish wont get dry. I used a third of a Court Bouillon cube for that special flavour known with poached fish. The Victoria perch itself sat full on a bed of veggies to prevent it from touching the bottom of the hot pan.

Ingredients for 2:

750 g Victoria Perch

Fish seasoning

1 large red bell pepper, 1 leek

Salt and pepper

1 tsp olive oil

250 ml water, 1/3 court bouillon stock cube

Remoulade

Wash the fish and pat it dry. Season on both sides.

Chop pepper and leek and saute thrm in oil for 2 min, season with salt and pepper. Pour in the stock and set the fish on top of the veggies. Bring to a boil, reduce the temp to low and close the lid. After 5 min turn the fish over and cook 2 to 4 min more, depending on the thickness.

Serve with some Remoulade.