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Poached Hearts of Palm in Lemon-Dill Broth (Vegan Fish) – vegetarian recipe
Stav Kogan

Poached Hearts of Palm in Lemon-Dill Broth (Vegan Fish)

This recipe transforms humble hearts of palm into an elegant main course. Gently simmered in a bright, savory broth of white wine, lemon, and dill, this dish is astonishingly simple to prepare but delivers a sophisticated flavor that's perfect for a special weeknight dinner or im
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings: 4 serving
Calories: 85
Ingredients Method Nutrition

Ingredients
  

  • 1½ cups / 360 ml (12.2 fl oz) low-sodium vegetable broth
  • ½ cup (120 ml / 4.1 fl oz) dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 heaping tsp / 7-8 ml (0.3 fl oz) finely chopped shallots
  • ½ tsp (2.5 ml / 0.1 fl oz) Dijon mustard
  • 1 Tbsp (15 ml) capers, drained
  • 2 cans (14 oz / 400 g each) whole hearts of palm, drained and rinsed
  • Pinch each sea salt and freshly ground black pepper
  • 1 Tbsp (15 ml) fresh lemon juice
  • 1 tsp (5 ml) finely chopped fresh dill
  • For a flakier, more fish-like texture, gently press the warm hearts of palm with the back of a fork before serving to encourage them to separate slightly.
  • For a richer, creamier sauce, whisk in 1 tablespoon (15 ml / 0.5 fl oz) of vegan butter or a splash of full-fat coconut milk after you remove the pan from the heat.
  • Make it a one-pan meal by adding a handful of fresh spinach or tender asparagus spears to the skillet during the last 3-4 minutes of cooking.

Method
 

  1. In a large skillet or sauté pan, whisk together the vegetable broth, white wine, shallots, Dijon mustard, and capers.
  2. Bring the mixture to a lively simmer over medium-high heat.
  3. Gently place the whole hearts of palm into the simmering broth.
  4. Season with a pinch of salt and pepper.
  5. Reduce the heat to maintain a gentle simmer, cover the pan, and cook for 8-10 minutes, allowing the hearts of palm to heat through and absorb the flavors.
  6. Using tongs, carefully transfer the hearts of palm to a plate and cover to keep warm. Increase the heat for the broth to medium-high and bring to a vigorous simmer for about 3 minutes to reduce and concentrate the sauce slightly.
  7. Remove the pan from the heat.
  8. Stir in the fresh lemon juice and chopped dill.
  9. Taste and season with additional salt and pepper, if desired.
  10. To serve, divide the hearts of palm among four shallow bowls. Ladle the warm broth around them and garnish with an extra sprig of fresh dill.

Nutrition

Calories: 85kcalCarbohydrates: 9gProtein: 4gFat: 1g

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