Alexanders grows near the coast and adds a wonderful celery-like flavour to fish dishes.
Prep: 30 mins
Cook: 15 mins
Sweet Cicely, Alexanders, Seaweed
Ingredients
2 cloves of garlic, peeled and crushed
half a teaspoon of fennel seeds
2 leeks washed and sliced
50g butter
500g new potatoes
1ltr fish stock
500g Pollock fillet
Salt and Pepper
1/2 cup of mayonnaise
1/2 red chilli
200g Alexanders stems
Method
Serves 4. Melt 50g butter in large pan. Add 0.5 of the 2 crushed garlic cloves, 0.5 tsp fennel seeds and 2 sliced leeks. Cook gently 2 mins. Add 500g new potatoes cut in 2cm pieces and 1 ltr fish stock. Simmer 15 mins. Make quick rouille: mix 0.5 cup mayonnaise with remaining garlic and 0.5 finely chopped red chilli. Add 500g chunked pollock fillet to the pan and stir gently. Steam 200g alexanders stems 2-4 mins until just cooked. Check seasoning. Serve in 4 bowls topped with alexanders and rouille.