POACHED FISH WITH MILK

Ingredients for 4  people

2 parsnips, peeled, cut into sections

1 medium potato, peeled, cut into cubes

1 medium sweet potato, peeled, cut into cubes

1/2 cauliflower, coarsely chopped

30 ml (2 tablespoons) of butter

2 garlic cloves, chopped

5 ml (1 teaspoon) of sugar

5 ml (1 teaspoon) ground cumin

2.5 ml (1/2 teaspoon) turmeric

1/4 tsp (1.25 mL) nutmeg

2.5 ml (1/2 teaspoon) of salt

2.5 ml (1/2 teaspoon) pepper

2 pinches of Cayenne pepper

250 ml (1 cup) of milk

5 cm whole ginger, peeled, cut into 2

600 to 800 g (1.2 to 1.6 lb) of fish of choice (salmon, haddock, etc.)

Preparation

1. In a saucepan filled with lightly salted water, cook the parsnips, potato, sweet potato and cauliflower for 10 to 15 minutes, until all the vegetables are tender. Drain, puree with a potato pestle and set aside.
2. In another saucepan over medium heat, sauté in butter, garlic, sugar, caraway, turmeric, nutmeg, salt, pepper and cayenne pepper for 30 seconds. 
3. Add the milk, fresh ginger and simmer. Add the fish and cook over medium-low heat for 5 to 8 minutes. The thinner the net, the faster it cooks. Frozen fish will usually take 4 to 5 minutes longer to cook. No matter what fish you use, you know that it is cooked when it breaks easily.
4. Once the fish is cooked, remove it from the liquid and place it on the plates.
5. Remove the ginger and discard it. Add the milk to the vegetables, mix well, adjust the seasoning and distribute on the plates with the fish. Serve.