Friday - - Food -

Prep time 15 mins

Cook­ing time 30 mins

Serves 4

2 fresh mack­erel fil­lets

200ml fish or veg­etable stock

100ml milk

1 tbsp but­ter and a lit­tle olive oil

1 onion, chopped

1 leek, sliced

150g spelt

½ tsp mus­tard seeds

¼ tsp cumin seeds

4 eggs, medium to hard-boiled

100g baby spinach leaves, wilted

Place the fish in a saucepan and cover with the stock and milk. Poach gen­tly for about 15-20 min­utes or un­til cooked through. Re­move from the stove, and strain the stock and milk mix­ture, re­serv­ing it for later use. Heat the but­ter and oil in a clean saucepan, and sauté onion and leek un­til soft and translu­cent. Stir in spelt, mus­tard and cumin seeds, coat­ing them in the but­ter and oil, and cook for about a minute. Grad­u­ally add a lit­tle of the re­served poach­ing mix­ture at a time, stir­ring un­til ab­sorbed. Con­tinue to add the liq­uid, sup­ple­ment­ing with stock if nec­es­sary, un­til the spelt is cooked through but still al dente. Sea­son with salt and pep­per.

Flake the mack­erel into the cooked spelt, us­ing the tines of a fork. Mix in the boiled eggs and spinach and serve.

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