The Good Food Guide

8 pomfret fillets
300 ml fish stock (or use water with few drops fish sauce, and leave out salt)
6 whole black peppercorns
30 grams sliced carrots
20 grams sliced onions
Salt to taste

FOR THE ORANGE REDUCTION
600 ml orange juice
20 grams honey

FOR SALAD
150 grams lettuce
30 grams cherry tomatoes halved
10 grams black olives, halved
10 grams green olives, halved
10 ml balsamic or wine vinegar
10 ml extra virgin olive oil
Salt to taste

Method

-In a pan , simmer fish stock with black peppercorns , carrots , onions and salt.
-Meanwhile for sauce, simmer orange juice with honey in a separate pan till sauce is thick.
-Slide pomfret fillets in simmering stock and leave for approximately 4 minutes, or till done. Turn over for a couple of seconds if required. Remove and drain on absorbent kitchen paper.
-Place poached pomfret fillets on a platter. Toss together all ingredients for salad and pile on top of fish. Drizzle with the orange reduction and serve.