Poached Sole With Ponzu Cream

• 170 grms Sole fillet
• 2 pieces Kaffir lime leaves
• 2 pieces Thumbsized thin slices of ginger
• Salt and Pepper to taste
• 70 grms Broccoli leaves/Chinese kale
• 1 piece Shiitake mushroom
• 1 piece Baby carrots
• 1/2 teaspoon Sesame oil
• 1 tablespoon Kikoman light soy sauce
• 1 teaspoon Lemon juice
• 1 teaspoon Lime juice
• 4 tablespoons Heavy cream

1. Lay fish fillet on a plate and lay alternately kaffir lime leaves and ginger slices on top of the fish, season with salt and pepper to taste then wrap tightly with cling wrap. Poach or steam for about 6 minutes in low heat.
2. Boil water and season with salt... Blanch broccoli leaves for two minutes and shock in ice water to stop the cooking process and retain its color. Drain and drizzle with sesame oil. You can tag the baby carrots along with the broccoli.
3. Brush shiitake mushroom with sesame oil ( just a little coz it's too strong ) and season with salt and pepper. Set aside...
4. Combine lemon juice, lime juice, soy sauce and cream and bring to a very quick simmer.
5. Then plate it however you want to. :) This is best served with steamed rice. This recipe does not have rules. You can adjust the amount of veggies if you please. ENJOY!!!

grms, lime leaves, ginger, salt, grms broccoli, shiitake, carrots, sesame oil, kikoman light soy sauce, lemon juice, lime juice, heavy cream

Taken from food52.com/recipes/22719-poached-sole-with-ponzu-cream (may not work)