- 600 ml fish stock
- thinly pared strip of lemon zest
- 1 bay leaf
- 250 g baby carrots
- 250 g baby zucchini
- 500 g piece of firm white fish fillet, skinned and cut into 4 portions
- 2 teaspoons arrowroot
- juice of 1 lemon
- 1 egg
- salt and pepper
- Fresh herb pilaf
- 2 teaspoons extra virgin olive oil
- 1 tablespoon (20 g) butter
- 1 cup (200 g) long–grain white rice
- 600 ml boiling water
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh flat–leaf parsley
- First, start making the pilaf.
- Heat the oil and butter in a heavy–based saucepan, add the rice and fry gently for 2–3 minutes, or until translucent.
- Slowly pour in the boiling water.
- Stir, then cover with a tight–fitting lid.
- Cook over a very low heat for 10–15 minutes, or until the water has been absorbed and the rice is tender.
- Meanwhile, put the stock in a saucepan with the lemon zest and bay leaf, and bring to the boil.
- Add the carrots, cover and simmer for 3 minutes.
- Add the zucchini.
- Place the fish on top; it should be resting on the zucchini just above the stock.
- Cover and poach very gently for 7–8 minutes, or until the fish is cooked through and the vegetables are tender.
- Lift the cooked fish and vegetables out of the pan using a slotted spoon and place on a plate.
- Cover and keep warm.
- Strain the stock and reserve 150 ml for the sauce.
- Mix the arrowroot with the lemon juice in a small saucepan.
- Pour in the reserved stock and bring to the boil, stirring all the time until thickened.
- Whisk the egg in a bowl, then pour in the hot stock mixture in a thin, steady stream, whisking constantly.
- Return to the pan and whisk over a low heat for about 3 minutes, or until the sauce is smooth and thick.
- Do not allow it to boil or the egg will curdle and spoil the texture.
- Season with salt and pepper to taste.
- Place the fish on warmed plates with the vegetables.
- Spoon over the sauce.
- Fluff up the rice with a fork to separate the grains, then stir in the dill, parsley, and seasoning to taste.
- Serve the pilaf with the fish.
Preparation: 15 minutes
Cooking: about 20 minutes