FRIJE

Instructions

• 1.   Before starting, read all the steps, gather the necessary ingredients and utensils, and rinse the fruits and vegetables!
• 2.   In a sauté pan, heat a drizzle of cooking oil over medium-high heat. Add the following ingredients one by one: Cut the carrot into small pieces (about 0.5 cm). Crush the whole garlic with the skin on or chop it. Cut the lemongrass into 3 pieces. Peel the ginger with a knife (more or less according to your taste) and roughly chop it. If you want the dish to be lightly scented with ginger, leave the piece whole. Add the coconut milk and pour in water just enough to cover the garnish. Bring to a boil, cover, and let simmer for about 8 minutes.
• 3.   Rinse and pat dry the haddock. Season with salt and pepper. After 8 minutes of cooking the vegetables, add the haddock to the sauté pan and cook for 2 to 3 minutes on each side over low heat. Once the haddock is cooked, reserve some coconut milk to mix into the mashed potatoes.
• 4.   Bring a pot of salted water to a boil. Cut the potatoes and parsnips into pieces (about 1 cm). Plunge them into the boiling water and cook for about 15 minutes until they can be mashed. Drain and mash them with a fork or a potato masher. Season with salt and pepper, add the reserved coconut milk, and mix well.
• 5.   Serve the haddock poached in coconut milk, lemongrass, and ginger with the mashed potatoes.

Nutritional information *

Reference

• www.quitoque.fr/recettes/poisson-blanc-poche-au-lait-de-coco-citronnelle-et-gingembre