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Vic11

Soused Sea Perch Fillets


Serves 4

Ingredients

  • 4 x 200-250g sea perch fillets (or other white fleshed fish)
  • 300ml water
  • 300mls white wine vinegar
  • 300ml white wine
  • ¼ teaspoon australian groundwater salt
  • 3-4 wild lime confit (*please see notes)
  • ½ teaspoon lemon myrtle (*please see notes)

Method

  1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
  2. 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.
  3. Remove the fish and place on paper toweling to absorb the excess moisture.
  4. Dust with the Lemon Myrtle Sprinkle.
No Rating

Notes & Tips

*Wild Lime Confit can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=17 *Lemon Myrtle Sprinkle can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=9

Recipe Rating

4

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