Cod with Leeks Poached in Peppered Almond Milk
This recipe is adapted from Bon Appetit magazine. I love adding carrots and green onions to most things, especially stews and soups. As well, with all the almond milk I've been making, using almond milk with the cod makes for a slightly heartier, nutty flavour.
You can use salmon or cod with this recipe, enjoy!
Serves 2
Prep time 5 min
Cook time 20 min
500 grams of cod or salmon
2 leeks, cut in 1-inch pieces, top, dark green parts removed
2-3 carrots, sliced
2 green onion bulbs, cut in 1-inch pieces
2 cups of almond milk
1/2 tsp pepper
2 garlic cloves, minced
Salt to taste
1/2 tbsp extra virgin olive oil
Heat the oil in a large and deep pan over medium heat. Add the garlic and carrots and cook for 5-7 min. Mix in the leek and almond milk and cook, covered for about 5 min, until the leeks are soft.
Place the fish in and poach for 9-10 min with the lid on, until the fish is just cooked through. Add the green onions and stir together.
Remove from heat and serve over mashed potatoes.
You can use salmon or cod with this recipe, enjoy!Serves 2
Prep time 5 min
Cook time 20 min
500 grams of cod or salmon
2 leeks, cut in 1-inch pieces, top, dark green parts removed
2-3 carrots, sliced
2 green onion bulbs, cut in 1-inch pieces
2 cups of almond milk
1/2 tsp pepper
2 garlic cloves, minced
Salt to taste
1/2 tbsp extra virgin olive oil
Heat the oil in a large and deep pan over medium heat. Add the garlic and carrots and cook for 5-7 min. Mix in the leek and almond milk and cook, covered for about 5 min, until the leeks are soft.
Place the fish in and poach for 9-10 min with the lid on, until the fish is just cooked through. Add the green onions and stir together.
Remove from heat and serve over mashed potatoes.
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