Poached Salmon with Lemongrass and Ginger
4 (6oz) salmon filets*
4 cups veggie stock
2 cups white wine
8 cups water
1 small onion, chopped in large pieces
1 thumb sized piece of ginger, sliced
1.5 TBSP C&C Lemon Grass
2 cloves of garlic, smashed
1 tsp sea salt
1 lemon, sliced
*replace salmon with any fish or your choosing, or veggies such as fennel bulb, carrots, zucchini and baby leeks.
Remove skin from fish or prep veggies by cutting into wedges.
In a large pot combine the next 9 ingredients and bring to a rolling boil for 5 minutes.
Reduce heat to medium-high and add fish or veggies. Allow to poach until tender and fish is slightly flaky, about 5 minutes. Remove with slotted spoon and serve warm over rice of your choosing, basmati or jasmine is lovely!