Soused Sea Perch Fillets
By: Vic Cherikoff
Published: Sunday, August 29, 2010 - 10:24pm

Ingredients




4 200g - 250g sea perch fillets (or other white fleshed fish)
300 milliliters water
300 milliliters white wine vinegar
300 milliliters white wine
1/4 teaspoon Australian groundwater salt
4 Wild Lime Confit*
1/2 teaspoon Lemon Myrtle*
(* Can be found at: www.dining-downunder.com/shop/)

Preparation

1 In a shallow, poaching pan combine water, wine and vinegar and bring to a boil. 2 Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil. 3 Remove the fish and place on paper toweling to absorb the excess moisture. 4 Dust with the Lemon Myrtle.