Alive and Cooking

Poached Goldfish

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500g of John Dory fillets
500 ml of milk
3 cloves of garlic
2 tsp of arrowroot
1 pinch of saffron
500g of frozen peas
1 leek
1 clove of crushed garlic
1/2 lemon rind (grated)
salt and pepper
1 knob of butter


Soak saffron in milk for 15 minutes, then add the fish fillets and refrigerate for at least 1 hour.
Bring milk and fish to a boil then remove the fish and keep warmed (cover with foil) simmer milk then thicken with arrowroot.

In a hot pan quickly fry the leek, lemon rind and garlic butter and wilt. Cook your peas in boiling water, drain and add a knob of butter. Mash/blend your peas to create a lumpy pea mix.

Serve Golden poached fish on top of mushy peas and sautéed leeks

Poached Goldfish