Shredded Zucchini with Fish
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 medium Zucchini
- 2 lemons (juiced)
- 2 Tbsps olive oil
- 1 Dill (finely chopped)
- 9 ozs smoked Haddock fillet
- ⅔ cup dry white wine
- 1 bay leaf
- 1 tsp black peppercorns
- salt
- peppers
Preparation steps
1.
Set a mandolin to the 'julienned' setting and slice the courgettes on it, placing the julienned in a mixing bowl. Add the lemon juice, olive oil, seasoning, dill and seasoning and toss well. Cover and chill until serving point.
2.
Place the haddock fillets in a saucepan and cover with the wine, topping it up with cold water to cover the fish. Add the bay leaf, salt and the peppercorns.
3.
Bring the mixture to a simmer and poach over a low heat for 4-5 minutes until the fish is just cooked. Drain and discard the bay leaf and peppercorns.
4.
Once the fish has cooled, flake the fillets into a serving bowl. Toss the flaked fish with half of the courgette mixture and reserve to one side.
5.
Spoon the remaining courgette mixture into serving bowls, then top with the haddock and courgette mixture. Serve immediately.
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