Ingredients
- 2, (150g) medium Desiree potatoes
- 1, (800g) bunch medium leeks
- Butter
- Sea salt and freshly ground pepper
- Chopped flat leaf parsley
- 2, 150g thick fillets of Blue-Eye or Salmon with skin on
- Corn flour for coating
- 1 tablespoon olive oil
- 1 cup (150g) frozen broad beans
- 1 tablespoon water
- Lemon wedges
Preparation
- Prick potato skin with a fork.
- Place in a suitable microwave oven.
- Cover and cook in a on High (90-100%) for 3 minutes.
- Turn potatoes over and cook further 4 minutes or until soft when pierced with a fork.
- Remove and set aside.
- Remove roots and tops from leeks (reserve dark leaves for making stock).
- Wash leeks well and cut into thin diagonal slices.
- Place in a medium microwave dish, add 1 tablespoon butter, cover and cook on High (90-100%) for 2 minutes, stir and cook a further 4 minutes or until softened.
- Remove, season with salt and pepper.
- Set aside.
- Coat choice of fish lightly with corn flour, season with salt and pepper.
- Heat oil in a medium frying pan until hot.
- Add fish skin side down, press lightly with a spatula and cook for 2 minutes.
- Turn over, lower heat to medium and cook further 5 minutes or to desired taste.
- Meanwhile, place frozen broad beans in a shallow microwave dish.
- Add 1 tablespoon water, cover and cook on Medium-High (70-80%) for 4-5 minutes, stirring once.
- Remove, add some chopped parsley and season with salt.
- Cover and set aside.
- Cut potatoes in half, smash roughly with a fork.
- Season with butter, salt and pepper.
- Reheat vegetables if necessary.
- Serve fish on top of leeks with smashed potato and broad beans.
- Accompany with lemon wedges.
Tip
Tested in a 750 watt oven. If the microwave oven is a higher wattage, remember the vegetables will cook in less time.