Sole Poached in Fragrant Broth

Jean Christophe Novelli's spiced broth is warming yet deliciously light and flavoursome...
By Jean-Christophe Novelli
Sole Poached in Fragrant Broth
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • dashes of olive oil
  • 4 shallots, coarsely chopped
  • 4 small carrots, coarsely chopped
  • 1 stick celery
  • 1/4 leeks, white part only
  • 1 vanilla pod, split
  • 2 cloves garlic, chopped
  • 5 lime leaves
  • 1 bay leaf
  • 1 sprigs thyme
  • 1 tbsp coriander seeds
  • 1 tbsp white peppercorns
  • 1 star anise
  • 1 lemon, zest only
  • 500 ml water
  • sea salt and freshly ground black pepper
  • 4 x 175 g sole fillets
  • cooked and mashed celeriac, to serve, optional

Method

1. Heat the oil in a large heavy-based pan and soften the vegetables, herbs, spices and lemon zest on a low heat for about 10 minutes.

2. Pour in the water, season well, bring to a boil and simmer for 5 minutes. Remove from the heat and leave to infuse for about 20 minutes.

3. Put the broth back on the heat and bring to a simmer before adding the sole and simmering until tender, for 8 minutes.

4. Remove the pan from the heat and leave the fish to rest in the broth for 2 minutes. Remove the sole from the broth and keep warm.

5. Strain the broth through a fine sieve and reheat if necessary. Serve with the fish.

6. This broth also tastes good with celeriac mash - spoon a ladleful of the broth around the mash and accompany with the fish.

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