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Poached cod with an Asian broth

Great British Chefs
  • minutes
  • Serves 4

INGREDIENTS

4

Cod, fillets

500 g

Baby spinach

2 1/4 kg

Button mushroom

20 g

Coriander cress

1

bunch Coriander stalks

20 g

Ginger

1

Kaffir lime

3

Lemon grass stalks

2

Onions

3

Plum tomatoes

50 g

Shiitake mushrooms

150 g

Shimeji mushrooms

250 g

Egg white

3 1/3 l

Chicken stock

1 dash

Fish sauce

1 dash

Soy sauce

200 g

Muscovado sugar

1

Salt

1

Olive oil

1

Vegetable oil

1

knob Butter

375 milliliters

White wine

200g of samphire, picked and blanched