17 December 2017
Start with the green curry. Sweat some shallot and garlic in olive oil. Add 2 dl fish (or chicken) stock plus some fresh ginger, lemon grass and the stems of coriander. Boil for 10 mins. Pass through a sieve. reheat the infused stock and add some cream (or coconut milk). Reduce till thick. Add coriander leaves and blitz,
Boil the samphire for 3 mins. Cut the fennel bulb very finely and marinate in olive oil en orange juice.
Fry the haddock for 5 mins, skin side down. Turn off the heat and turn the fish. The other side will be done in 2 mins.
(inspired by Bart Desmidt)