Poached plaice with spring onion and baby carrots

"Fillets of poached plaice in fish stock, served on a bed of samphire. Makes a light and succulent supper or lunch."
4 people


320g chantenay carrots, trimmed and halved lengthways
12 spring onions, cut in 3cm pieces
10g dill, roughly chopped, plus 4 sprigs to serve
1 low-salt vegetable stock cube, dissolved in 500ml water
4 bream fillets
115g samphire
2 tsp cornflour, dissolved in 1 tbsp skimmed milk
1 tbsp 0% fat Greek yogurt
good pinch freshly ground black pepper
4 lemon wedges to serve


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