Barbecued fish on fennel, pecan and potato chip salad
Photo by Tamara West
This well-flavoured main-course salad partners barbecued fish and crisp oven-cooked chips with fennel, apple, cucumber and pecan nuts and an Asian-inspired dressing. Warren served this as the main course in a Valentine's Day menu for two. For more recipes, see below.
|1 handful||Fresh coriander, or use dill|
|2 cloves||Garlic, peeled|
|1 knob||Ginger, small|
|1 Tbsp||Rice wine vinegar|
|1||Jalapeno chilli, pickled|
|¼ cup||Extra virgin olive oil, and a little extra to coat potatoes|
|1 handful||Floury potatoes, the amount depends upon number of servings|
|1||Fennel bulb, small, finely sliced|
|1||Apple, finely sliced|
|2||Mini cucumbers, or 3, peeled and finely sliced|
|1 handful||Pecans, honey roasted, or use walnuts|
|1 serving||Fish fillet, the amount depends upon the number of servings|
- Make the salad dressing: Blitz until smooth coriander or dill, garlic, ginger, rice wine vinegar, pickled jalapeño, salt and sugar and ¼ cup extra virgin olive oil. Chill.
- Use a mandolin or a sharp knife to finely slice a few potatoes, lightly toss with oil and season with salt and pepper and bake on a high heat in the oven until crisp.
- Meanwhile finely slice fennel, apple and cucumbers. Toss with a handful of honey-roasted pecans (or walnuts) and a handful of micro greens. Drizzle with some of the dressing.
- Cut skin-on fish fillets into portions. Brush with the dressing and sear skin-side-down on the barbecue (or in a hot grill pan) until flesh is white and just cooked.
- To serve, toss potato chips through salad. Pile salad on plates and top with fish and a sprinkle of salt.