Serves 2 | Prep Time: 15 minutes, 30 minutes
Ingrediants
1 fish fillet of your choice, cooked
dash of lemon as required
salt and pepper to taste
2 cups (500ml) water
dash of vinegar
2 large eggs, poached
1 cup (250ml) lettuce/frisée (or your choice)
1/4 cup (60ml) beets, sliced
1/4 cup (60ml) radishes, chopped
1tbsp (15ml) parsley, chopped
Instructions
1. Bake, poach or pan-sear fish as desired until fully cooked. Add lemon and salt/pepper as required.
2. Before fish is almost done, poach egg. In a small pot, add water and a dash of vinegar. Before water bubbles, turn temperature down and ensure it stays just below boiling point. Stir water with a spoon and add in cracked egg into middle of pot. After 3 to 4 minutes, scoop it out with
a slotted spoon and let drain on paper towel.
3. Plate and garnish with salad with frisée, radishes and beets as desir
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