Poached fish
Heston Blumenthal At Home, p. 174
Ingredients
- For poaching in court-bouillon
- 2 leeks, white part only, cleaned and chopped into large pieces
- 2 carrots, peeled and sliced into 2.5cm rounds
- 2 onions, peeled and roughly chopped
- 10 black peppercorns
- 400g dry white wine
- 100g white wine vinegar
- 2 lemons, halved
- For poaching in olive oil
- Olive oil
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