Coley poached in red wine with a spring spelt & barley stew
This is Jamie’s recipe that has been featured in the Sunday Herald for poached Coley, we have all tried it in the Fishbox office and loved it. A great dish to impress at a dinner party or to have in the garden with a glass of wine in the sun.
Ingredients
SPELT STEW
• 40g spelt husks
• 20g dried pearl barley
• 1 small carrot (peeled and diced)
• 50g turnip (peeled and diced)
• 1 small onion (diced)
• 1 clove of garlic (crushed)
• 25g dried mushroom
• ½ a vegetable bouillon cube dissolved in 150ml boiling water
• 25g dried cranberries
• 1 teaspoon tomato paste
• 2 bay leaves
• 1 sprig thyme
• 25ml red wine
• 1 handful washed rocket (30g)
POACHING LIQUOR
• 2 x 180g coley fillets (skinless)
• 350ml red wine
• 1 tbsp. redcurrant jelly
• 1 clove of garlic (cut in half)
• 1 sprig thyme
• Salt and pepper
Method
SPELT STEW
1. Heat a heavy based pan and add a small drop of oil.
2. Place the carrots, turnip, garlic and onion in the pan and sweat down, without browning, until they become soft.
3. Add in the red wine, reduce by half and add in all the other ingredients apart from the rocket.
4. Bring to the boil, then reduce the heat and allow to simmer until most of the liquid has dissipated and the spelt/barley is cooked.
5. Season with salt and pepper and set aside.
POACHING LIQUOR
1. Bring the wine, jelly, garlic and thyme to the boil in a small deep pot and allow to boil for 2 minutes.
2. Season the poaching liquor with salt and pepper and carefully drop in the 2 pieces of fish. Allow the liquid to come back to the boil and simmer the fish until it starts to flake, maybe 3-4 minutes.
3. Fold the rocket into the stew and place your spelt in the middle of a shallow bowl. Carefully place your fish on top.
4. Add 1 to 2 tbsp. of the poaching liquor over the top of the fish
