Fish Bowls

Much more elegant than its name might imply….moist fish, poached in a fragrant court bouillon, served with tender vegetables and fresh arugula.

The flavour of the base of the dish, a quickly cooked broth made with white wine and vegetables, is built in stages: after the initial simmering stage, the broth is strained and used to cook the vegetables for the dish; the twice strained broth is then used to poach the fish and the final touch is some curry (enough to add interest but not make a curry-flavoured dish) and a little butter. The peppery arugula and tangy capers balanced the sweet vegetables and broth and delicate fish perfectly.

Though the recipe appears in the "Dinner slightly slower” chapter, it only took ~1 hour from start to finish; with some steps done in advance, last minute poaching of the fish would make this a very quick meal.