Vegetables with smoked trevally
Delicious for lunch or dinner - cook double and take some to work tomorrow for lunch.
500g boiling potatoes, sliced into chunks
200g smoked trevally
2 cups water
2 Tbsp olive oil
1 leek [white and green parts], sliced and washed
white pepper, to taste
¼ red capsicum, deseeded and finely sliced, for garnish
Place potatoes into a saucepan with a lid. Add enough cold water to just cover the potatoes, add the salt. Place the lid on the saucepan and bring to the boil.
Once the potatoes come to the boil, reduce heat and simmer gently. Drain and place in serving dish. Keep hot.
Slice the trevally into even-sized portions and place in a pan. Add water, cover and bring to the boil. Reduce heat and simmer for about 15 minutes or until the fish flakes easily. Remove fish from the pan, cool, then remove the skin and flake.
Retain 500 ml of the fish stock. Pour the fish stock through a sieve, wash the saucepan and reheat the stock. Add boiling water to make up amount if necessary.
Heat the oil in a heavy based frying pan, add the leeks and stir fry until tender.
Place smoked fish on top of the potatoes, and top with leeks. Pour over the fish stock, season with pepper, garnish with capsicum ribbons and serve.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||1.5g|