Smoked tarakihi with crispy bacon and minted warm new potato and fennel salad
- Cook the new potato slices in salted water for 8 minutes, before adding the sliced fennel bulb and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint & anchovy dressing.
- Place the smoked fish (4 x 120g pieces) into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
- Cook the bacon rashers until crispy.
- Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.