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Poached Tilapia with Capers and Vegetables
2013-08-06
https://www.metro.ca/userfiles/image/recipes/tilapia-capres-legumes-5349.jpg
PT25M
PT03M
PT28M
Bring court-bouillon to a simmer.Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil.Remove fish and drain on paper towels.In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates.Lay fillets on top of the vegetables.Dress fish with capers, lemon juice and second quantity of olive oil.Drizzle with balsamic vinegar.Garnish each plate with nasturtiums and a lemon wedge.
4
Académie Culinaire
5
2
5
5
6 cups (1 1/2 L) commercial court-bouillon
4x4 oz (4x125 g) tilapia fillets
3 Tbsp. (45 mL) extra virgin olive oil
1 fennel bulb, julienned and blanched
1 carrots, julienned and blanched
1 zucchini, julienned and blanched
4 tsp. (20 mL) capers
4 tsp. (20 mL) lemon juice
2 Tbsp. (30 mL) extra virgin olive oil
4 tsp. (20 mL) Modena balsamic vinegar
Salt and pepper to taste
Nasturtiums for garnish
lemon wedges for garnish
Poached Tilapia with Capers and Vegetables
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:25
Preparation
0:03
COOKING
0:28
TOTAL TIME
Ingredients
-
6 cups
(1 1/2 L)commercial court-bouillon
-
4x4 oz
(4x125 g)tilapia fillets
-
3 Tbsp.
(45 mL)extra virgin olive oil
-
1
fennel bulb, julienned and blanched
-
1
carrots, julienned and blanched
-
1
zucchini, julienned and blanched
-
4 tsp.
(20 mL)capers
-
4 tsp.
(20 mL)lemon juice
-
2 Tbsp.
(30 mL)extra virgin olive oil
-
4 tsp.
(20 mL)Modena balsamic vinegar
-
Salt and pepper to taste
-
Nasturtiums for garnish
-
lemon wedges for garnish
Preparation
Bring court-bouillon to a simmer.
Poach tilapia fillets in court-bouillons, counting 3 minutes from time court-bouillon returns to a simmer. Liquid must never come to a boil.
Remove fish and drain on paper towels.
In a skillet, sauté vegetables in first quantity of olive oil. Mound cooked vegetables in plates.
Lay fillets on top of the vegetables.
Dress fish with capers, lemon juice and second quantity of olive oil.
Drizzle with balsamic vinegar.
Garnish each plate with nasturtiums and a lemon wedge.
Source :
Académie Culinaire
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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