|Water/Fish stock||1⁄2 Cup (8 tbs)|
|Herbs||3⁄4 Bunch (75 gm) (Or Small Bunch)|
Cut the carrot, turnip and parsnip into very fine strips and cook till tender in slightly-salted water or fish stock.
Trim the fish and place in a deep saute-pan, with the onion cut up in slices, the bunch of herbs and peppercorns.
Add a little salt and pour on sufficient water to cover the fish well.
Bring to the boil and cook gently for about 10 min Lift out the fish and place in a deep entree dish, sprinkle over the shredded cooked vegetables and some finely-chopped parsley, add a little of the fish liquor and serve.