Digestion Blend Poached Fennel and White Fish
Delicate white fish and fennel gently poached in the digestion blend — a light dinner where mint, fennel and ginger perfume a clean broth.
This light, gentle dish turns the digestion blend into a fragrant poaching broth. The peppermint, fennel, ginger, and chamomile infuse a delicate liquid that perfumes white fish and sliced fennel without overpowering them — a meal as light as the tea itself.
Brew the blend as a strong infusion, then use it as the base of a poaching liquid with a little white wine, lemon, and a knob of butter. The fennel in the tea naturally echoes the fresh fennel in the pan, doubling down on that soft, anise-like sweetness.
Poach the fish gently — the liquid should barely tremble, never boil — so the flesh stays silky and just cooked through. The ginger keeps the broth warming, while the mint and chamomile keep it fresh and fragrant.
Serve in shallow bowls with some of the fragrant broth spooned over, alongside boiled potatoes or crusty bread. It's a light dinner that leaves room for dessert, and it pairs beautifully with a cup of the same blend to finish.
Ingredients
- 2 white fish fillets (cod, hake, or sea bass)
- 2 cups strong digestion blend infusion (3 tbsp blend in 2 cups water)
- 1 fennel bulb, thinly sliced
- 1/2 cup dry white wine
- 1 knob butter
- 1 lemon (half juiced, half in slices)
- 2 thin slices fresh ginger
- Salt and white pepper
- Fresh dill or fennel fronds, to garnish
How to make it
- 1Brew the digestion blend strong and strain into a wide, shallow pan.
- 2Add the white wine, sliced fennel, ginger slices, butter, and a pinch of salt; bring to a bare simmer and cook the fennel 5 minutes until softened.
- 3Lower the heat so the liquid barely trembles, then slip in the fish fillets and lemon slices.
- 4Poach gently 8–10 minutes until the fish is opaque and flakes easily.
- 5Lift the fish and fennel into bowls, spoon over some broth, finish with lemon juice and fresh herbs, and serve.
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