Salmon poached in a pink peppercorn, fennel seed and coriander broth served with cardamom and star anise scented basmati rice.
Fill a work or large saucepan with water. Add the spices, salt and pepper to the water and leave to infuse.
Rinse the rice under cold water and then place in a pan with 2.5 times its volume in water, 5 cardamom pods, the star anise and a pinch of salt. Cover, bring to the boil and cook until all of the liquid has been absorbed. Remove from the heat and keep covered for 10 minutes.
Remove the bones from the salmon and then cut the fish into 2cm cubes.
Bring the spice infused broth to a simmer, add the salmon to the pan and poach for 4-5 minutes.
Serve with the cardamom and star anise scented basmati rice.
«This recipe can also be adapted and made with cod, tuna or sea bass.»