This will work with any firm fish like Ling, Gurnard, Tuna, Mackerel, or Salmon.

Ingredients

• 1 cup/250 grams of firm fish
• 2 medium red radishes, or daikon, or onion
• 1/2 small fennel if in season
• 1/4 cup of nut milk or coconut milk or half an avocado
• 1/4 cup or 2 heaped tspn of Quark, Sour Cream or Creme Fraiche
• 2 tspn of Lemon Juice
• 1/2 tspn of dried basil or 2-3 shredded fresh basil leaves

Method

1. Heat Olive oil in saucepan and saute radishes/onion and fennel until soft. 5-8 mins.
2. Add milk and creme and stir to blend. Reduce a little to thicken and cook milk, if desired.
3. Remove from heat, add fish to saucepan and mix through. Cover and allow to stand to heat through fish. Then serve.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License