Looking for something light and fresh that looks lovely on the plate and makes a delightful summer lunch or dinner?
This is a lovely easy recipe. Most of it can be done in advance so it’s a good one to pull out if you have people over for lunch.
For 4 people you’ll need:
A bunch of young spring carrots
Half a teaspoon of ground coriander
5g of finely grated ginger
The juice of half a lemon
A teaspoon of cider vinegar (or any other white vinegar)
10cl of good olive oil
10cl of chicken stock (I made it up using chicken stock powder)
A couple of sprigs of lemon thyme (or normal thyme if you don’t have lemon thyme)
4 spring onions (the long green bits)
1 piece of white fish per person (I used Lieu Noir but Cod would be even nicer as it’s whiter)
Salt and pepper
Method:
Firstly make your dressing.
Take 4-6 of the carrots, peel or scrub them and cut them into little dice. Cook in salted water until tender then drain (keeping the cooking water).
Pop the cooked carrot into a blender (or use a hand held mixer) and add the ground coriander and ginger. Add the lemon juice and cider vinegar, a sprinkling of sea salt, a few grinds of black pepper and blitz until smooth. Add some of the cooking water to achieve a smooth consistency.
Slowly add the olive oil and blitz until you have a lovely bright orange emulsion. Taste for seasoning and put to one side. This can be done earlier in the day.
Blanch 2 carrots per person in boiling water for 3 minutes, drain and refresh in cool water to stop cooking. Put to one side.
When you’re ready to finish the dish, slice the cooked carrots in half lengthways and pop them in the bottom of a pan or frying pan that has a lid. Cook them gently for a minute or two with a spoon of olive oil. Add the lemon thyme, chicken stock and then lay the spring onions on top.
Place the fish pieces on top of the carrots and spring onions and cook for about 10 minutes or so. The steam from the stock will cook the fish. Pop the lid on for a couple of minutes. The stock should be completely evaporated but you may have to top up with a little water during the process.
To serve. Put a large spoon of the carrot dressing in the bottom of a large bowl, arrange the carrots, spring onions and thyme and then lay the fish on top.
A little drizzle of good olive oil and a sprinkle of sea salt finishes the dish.
