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Salad of half-crumbed Icefish, organic tomato & rocket, citrus
dressing (serves 4)
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Ingredients:
9-12 fillets Icefish, boned
Flour, egg and sourdough bread
Crumbs for crumbing
Olive oil for cooking the Icefish
200g organic rocket lettuce
2-3 organic Heirloom tomatoes sliced
1 large navel orange - segmented
Sea salt and freshly ground black pepper
Extra virgin olive oil for drizzling
Home-made mayonnaise for drizzling
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Citrus Dressing:
Mix the following ingredients together with a whisk:
50ml lemon juice
1 tsp grain mustard
Few spears of fresh chives cut finely
150ml best extra virgin olive oil
Sea salt and pepper
Method:
Dust the Icefish in flour, and then egg wash and crumb
the FLESH SIDE ONLY, leaving the skin side with a simply a dusting
of flour.
Heat the olive oil in a large heavy fry pan. Shallow
fry the fish for approximately 2 minutes till crumbs are golden
brown, remove from pan and place onto draining paper. Keep warm.
Lay slices of tomato onto service plates, season with
sea salt and pepper.
Toss rocket with orange segments together with a little
of the dressing, then lay alternately with fillets of Icefish on
top of the tomatoes.
Drizzle with a little more olive oil, and home-made
mayonnaise.
Serve immediately with a glass of Swings & Roundabouts
Chardonnay.
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