Poached Cod in Almond Milk with Fried Wontons
Ingredients
- For the wontons
- 16 Wonton wrapper (frozen, in Asian section)
- 150 grams fresh, young Spinach
- 150 grams Mung bean sprouts
- 1 garlic clove
- 2 Tbsps Peanut oil
- 1 Tbsp soy sauce
- freshly ground peppers
- For the fish
- 300 milliliters milk
- 1 Tbsp Almond butter (health food store)
- 600 grams Cod (skinless)
- salt
- 1 tsp freshly chopped thyme
- For preparation and garnish
- 4 Tbsps slivered almonds
- 1 egg white
- 500 milliliters vegetable oil (for frying)
Preparation steps
For the wontons: Leaves wonton sheets to thaw on a tea towel. Rinse and trim spinach, removing any hard stems. Rinse mung bean sprouts in a colander and drain well. Peel garlic, chop finely and sauté together with spinach and bean sprouts in a hot pan with oil. Add soy sauce, season with pepper and set aside.
For the fish: Add almond butter and milk to a pot and bring to a boil. Rinse fish, pat dry and cut into 4 equal pieces. Add salt, pepper and chopped thyme. Place fish in milk mixture and allow to gently simmer while remaining covered. Brown almonds in a dry frying pan, remove and set aside.
To complete the wontons, place a teaspoon of filling in the center of wonton sheet, brush edges with egg white and fold into triangles. Heat oil in a pan and fry wontons until golden brown. Remove with a slotted spoon, drain on paper towel and serve in a bowl.
Spread some of the almond milk on 4 warmed plates, place a piece of cod on top and sprinkle with toasted almonds. Serve with fried wontons.
