Preparation time: 15 mins
Cooking time: 20 mins
2 fillets of perch
2 carrots- cut into 5 cm batons
2 cups of Wine (Chardonnay or Riesling)
5-8 cups hot water
1 TBspn whole black peppercorns
1 Tspn all spice
3 bay leaves
1 leek sliced 1.5 thick slices
juice of 1 lime
Add 5 cups water, wine, peppercorns, bay leaves, leek, carrot, all spice in a shallow saute pan and bring to boil then reduce heat and simmer for 10 minutes.
Add fish fillets and add additional boiling water (if needed) so that the fillets are just covered. Add lime juice
Simmer for 15 minutes then turn off the heat and let the fish sit for a further 5 minutes in the poaching liquid. Serve with the carrots
TIP: YOu can freeze the poaching liquid and use as fish stock.