Zesty Spiralized Vegetables with Fish
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 120 g crayfish
- • 1 litre chicken stock (or vegetable using 1 stock cube)
- • 2 large courgettes
- • 4 large carrots
- • 1 medium butternut squash
- • 1 tin chopped tomatoes (most of the juice drained)
- • 1 tsp balsamic vinegar
- • 1 large lime (juiced)
- • 1 pinch salt
- • 1 pinch black pepper
- • 1 pinch chilli flakes
- • 1 small bunch coriander (chopped)
- • 3 regualr spring onions (chopped)
Preparation Steps
Spiralize your vegetables and set aside.
Put the chicken stock in a pan and bring up to the boil.
Whilst waiting for the stock to boil, in a large bowl place the drained tomatoes, coriander, lime juice, balsamic vinegar, salt, pepper and chilli flakes. Once the stock comes to a rolling boil, take out 150ml (about a ladle full) and mix it with the tomatoes.
Place your spiralized vegetables into the chicken stock - cook for 2 minutes or so. Keep and eye on them - no one likes over cooked veg!
Once cooked, mix with the other ingredients. Serve with salad and top with what ever meat or fish you like! Top with spring onions.