Salad of half-crumbed Icefish, organic tomato & rocket, citrus dressing
This superb dish uses the subtle flavour, firm texture and pearly white fillet of Icefish, direct from the pristine Southern Ocean.
Serves 1
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 heirloom tomatoes, sliced
1 large navel orange – segmented
sea slat and freshly ground black pepper
some extra virgin olive oil for drizzling
some Homemade Mayonnaise for drizzling
Citrus Dressing
Mix the following ingredients together with a whisk:
50ml lemon juice
1 teaspoon grain mustard
few spears of fresh chives cut finely
150ml best extra virgin olive oil
sea salt and pepper
To make
- Dust the Icefish in flour, and then egg wash and crumb the FLESH SIDE ONLY, leaving the skin side with simply a dusting of flour.
- Heat the olive oil in a large heavy frying 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 crisp Swings & Roundabouts Chardonnay
