Warm salad of smoked fish with radicchio and beans
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.