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Fish and Seafood
Soused sea perch fillets
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Fish and Seafood
Recipe for 4 people
4 x 200-250g sea perch fillets (or other white fleshed fish)
300mls white wine vinegar
300ml white wine
¼ teaspoon Australian groundwater salt
3-4 Wild Lime Confit*
½ teaspoon Lemon Myrtle*
(* Can be found at: www.dining-downunder.com/shop/ )
Recipe preparation steps
In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.
Remove the fish and place on paper toweling to absorb the excess moisture.
Dust with the Lemon Myrtle.
Serve with rice and /or wild rice,
, bulgar, barley or other grains.
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