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Categories:
vegetable oil onion garlic atrichokes baby leaf spinach vegetable stock mint white fish fillet lemon cornstarch sesame seeds sour cream
Viewed: 47 - Published at: 2 years agoIngredients
- 3 tbsp vegetable oil
- 1 None onion, peeled and finely chopped
- 1 None garlic clove, peeled and crushed
- 16 oz can atrichokes, drained and chopped
- 1/2 lb baby leaf spinach
- 3 1/4 ml vegetable stock
- 3 tbsp fresh chopped mint, plus a few sprigs to garnish
- 3/4 lb white fish fillet, skinned and cubed
- 1 None lemon, zest and juice
- 1 tbsp cornstarch
- 1 oz sesame seeds
- 1/3 cup sour cream
Method
- To make the soup, heat 1 tbsp of the oil in a large pan and saute the onion and garlic for 6-7 mins. Add the artichokes and spinach and cook gently until the spinach begins to wilt. Add the vegetable stock and season with salt and freshly ground black pepper and bring to a boil. Reduce the heat and simmer for 5 mins. Stir in the chopped mint and remove from the heat. Use and immersion blender to puree.
- To make the fish, sprinkle the cubed fish with half the lemon juice and season with a little salt. Mix together the cornstarch and sesame seeds on a flat plate and roll the fish cubes in the mixture to coat. Heat the rest of the oil in a large frying pan and brown the fish cubes over medium-high heat for about 5 mins until cooked through.
- Gently heat the soup and stir in the sour cream, remaining lemon juice and half the lemon zest. Adjust the seasoning to taste. Serve in warmed bowls with the fish cubes and garnish with the rest of the lemon zest and mint sprigs.
