POACHED DHU FISH WITH SALSA VERDE, ASPARAGUS & HERB SPROUTS

Salsa verde is a wonderful fresh herb mixture that is delicious with poached fish as well as grilled meats and various vegetables. Prepare the salsa verde on the day you intend to serve it. The asparagus should be quite firm and lightly peeled from just below the head.

Preparation time 20 minutes
Cooking time 8 minutes
Serves 6

Ingredients
For the court-bouillon (aromatic poaching liquid)
• 3 L cold water
• 150 g onions (sliced)
• 150 g carrots (sliced)
• 2 bay leaves
• 10 whole black peppercorns
• 6 parsley stalks
• 1 teaspoon salt flakes
• 300 ml white wine vinega

Method
Place all the above ingredients into a suitable poaching pan, bring to a boil and simmer for 20 minutes. It is now ready for poaching.

Ingredients
• 6 x 140g Dhu fish portions
• 12 asparagus spears
• 1 cup picked parsley and dill sprigs
• 30 ml Jingilli extra virgin olive oil
• 10 ml lemon juice
• 2 cups parsley sprigs
• 2 sprigs each of mint and basil
• 1 clove garlic (crushed)
• 1 tablespoon baby capers
• 5 anchovy fillets
• Seasoning to taste
• 150 ml Jingilli extra virgin olive oil

Method
Place into a food processor the parsley, basil, mint, garlic, capers, anchovy, seasoning and 150 ml of olive oil. Combine well and keep aside until required.
Place the Dhu fish portions into the poaching liquid and poach until just cooked (almost 8 minutes). Poach the asparagus for two minutes only and remove
Place a spoonful of salsa verde onto a warm serving plate and top with the Dhu fish. Top with two asparagus spears and dress well with the salsa verde. Garnish with the picked greens glossed up with a little olive oil, lemon juice and seasoning.