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Poached Fish Broth with Chilli Potato Crisps
By Eating Kent, Eating Kent Blogspot
Fish poached in a summer soup and topped with chilli potato skin crisps which is: 5:2 Friendly Veggie/Vegan Ada...
- For the soup
- 1/4 cauliflower, broken into florets and stem thinly sliced
- 1/2 onion, diced
- 1 potato, peel reserved
- 1/2 iceberg lettuce
- 1 handful of beetroot tops or chard
- 2 garlic cloves
- 1 leek
- 3 radishes
- 3 pints of water
- salt & pepper
- celery salt
- lemon pepper
- juice and rind of 1/2 lemon
- White fish of your choice, I used plaice (optional)
- For the crisps:
- potato peelings
- olive oil, I used my homemade rosemary oil
- salt
- pepper
- dried chillies