TEFAL – Braised Fennels with Steamed Pink Ling
Belonging to the eel family, found on the coast of South Australia Pink Ling fillets are a delicious dish, perfect for your weekend dinner party. Using the Clipso Minut’ Duo, Justine shows us how it’s done:
Chef: Justine Schofield
Time: 30 minutes
1 tsp olive oil
½ red onion, finely sliced
1 tsp coriander seeds, crushed
1 tbsp coriander powder
4 x 140g pieces of pink ling fillets, rolled and held together with a toothpick
2 fennel bulbs, washed and woody outer leaves removed if necessary.
Juice of ½ lemon
¼ cup water
1 tbsp chopped parsley
Remove the fronds of the fennels but keep 1 sprig aside for garnish. Cut the bulbs into quarters (into 6 pieces if they are big).
Place a pressure cooker on medium-high heat, then melt the butter and olive oil and add the onion. Once softened, add the crushed coriander seeds, followed by the fennel, squeeze of lemon and season with salt. Add the water then close the lid of the pressure cooker and cook 8-10 minutes until the steam comes out. If cooking in a regular pot, cover with a lid and cook for 30-40 minutes.
Coat the base of the steamer basket with a thin film of olive oil and add the fish and a pinch of salt. Place the separator and steamer basket over the braised fennel and steam with the lid on, over a medium heat for 10 minutes or until the fish is cooked to your liking.
Serve fennel with the fish, parsley and fennel fronds, and sauce form the braised fennels.
This recipe was cooked using the Experience Stew Pot . Discover more on the product here.
Everyday Gourmet with Justine Schofield is entering its eighth season on Network 10. This episode will air on the 6/08.