Poached Moonfish in spiced bouillon

I N G R E D I E N T S | 4 Persons

Spiced bouillon

  • 1,2l Water
  • 240ml White wine
  • 2 Celery sticks
  • 1 Leek
  • 1 Small onion
  • 2 Lemongrass stems
  • 1 Bay leaves
  • 6 Whole peppercons
  • Pinch of Sea salt
  • Fresh parsley

Poached Moonfish

  • 1 Moonfish loin
  • 2 Star anise
  • 1 Teaspoon mustard seeds
  • Fresh cilantro leaves
  • 3 Mini heirloom
  • 2 Cherry tomatoes
  • Pinch of Salt
  • 60g Salsify
  • 1 Lemon, juiced


  1. To prepare the spiced bouillon, place the cold water and white wine in a medium pot.
  2. Chop the celery, leek and onion roughly and add them to the water. Bruise the lemongrass stem and add this to the water together with the bay leaf, peppercorns, salt and parsley. Bring this to a boil.
  3. Once the bouillon is boiling, turn the fire low and let it simmer for 15 minutes.
  4. Strain the bouillon and use this as the poaching liquid by adding additional aromatics like star anise, mustard seeds, an additional lemongrass stem and cilantro.
  5. Place the Moonfish in the aromatic bouillon, slice the heirloom potatoes roughly and cook both the fish and the potatoes for 7-10 minutes.
  6. Remove the fish of the bouillon before plating. Roast the cherry tomatoes in a pan with a small amount of poaching liquid, and place over the Moonfish.
  7. For the salsify puree, peel and steam the salsify until they are tender. Puree with salt, pepper, butter and lemon juice.

Bon appetit!

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