Warm salad of smoked fish with radicchio
On every level, this salad works. Smoked fish sits comfortably with winter or summer ingredients, and although I feel green beans are essential regardless of the season, fennel bulb or shredded raw cabbage make handsome substitutes. Use a really good almost creamy-textured smoked fish such as kahawai, trout or snapper.
Deliciously bitter radicchio, with its deep-purple leaves streaked with white, is one of winter's most beautiful lettuces. I use the more common small, round variety rather than the long-leafed one, which tends to taste a little coarse. The garlic and anchovy dressing is also great spread on toasted baguette.
|1 to taste||Salt|
|250 g||Green beans|
|350 g||Smoked fish|
|1 to drizzle||Olive oil|
|250 g||Pancetta, or streaky bacon|
- Set the oven to 160C. Bring a large saucepan of salted water to the boil. Trim the green beans, then drop into the boiling water and cook until tender - about 4-5 minutes. Drain the beans and set aside. Skin and bone the fish, then break the flesh into even-sized pieces, pulling out any small bones that may have escaped your attention.
- Put the oil into a small ovenproof frying pan and heat until it starts to smoke. Sprinkle the fish with salt, then place the pieces in the pan and cook for 30 seconds. Transfer the pan to the oven and bake for 15 minutes until heated through. Cut the pancetta into small pieces and fry in a small frying pan until the fat begins to colour. Slice the white part of the spring onions into thin rings and stir into the pancetta. Continue to cook for 2-3 minutes until softened. Remove the smoked fish from the oven, tip the pancetta and spring onion into the pan and toss together. Place the beans and radicchio leaves in a bowl and toss with the dressing. Divide the salad between 2 plates and top with warm smoked fish.
- To make the dressing, heat the oil in a frying pan and gently fry the garlic cloves over a low heat until golden brown and soft - about 5-6 minutes. Tip the pan's contents into a food processor. Add the anchovies and blend until smooth.