Side Pannel
Warm Salad of Rudderfish in Green Sauce
Warm Salad of Rudderfish in Green Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- Stephen Ceideburg
- 200 ml Extra-virgin olive oil
- 70 ml Lemon juice
- 2 Cloves garlic, chopped
- 1 Handful parsley
- 1 sm Capsicum, chopped
- 3 Green onions, chopped
- 1 tb Capers
- Salt and pepper to taste
- 500 g To 600 g rudderfish
Directions
Admittedly, it is not salad weather but this is a particularly hearty one
and makes an appetising first course or lunch dish.
In a food processor or blender. process together 200 ml extra- virgin olive
oil, 70 ml lemon juice, 2 cloves garlic. chopped, a generous handful of
parsley, one small or half a large green capsicum, chopped, 3 green
(spring) onions, roughly chopped, 1 tablespoon capers and salt and pepper
to taste. The sauce should be thick - if necessary add more of the green
ingredients. Poach 500-600 g rudderfish gently, preferably in fish stock
but at a pinch in water with a little lemon juice, just until the fish
flakes. Remove from the poaching liquid and dry with paper towels. While
the fish is still quite hot, break it into fairly large chunks, pour the
sauce over it and turn over gently to coat. Serve the salad as it is or on
a layer of still-warm sliced new potatoes.
and makes an appetising first course or lunch dish.
In a food processor or blender. process together 200 ml extra- virgin olive
oil, 70 ml lemon juice, 2 cloves garlic. chopped, a generous handful of
parsley, one small or half a large green capsicum, chopped, 3 green
(spring) onions, roughly chopped, 1 tablespoon capers and salt and pepper
to taste. The sauce should be thick - if necessary add more of the green
ingredients. Poach 500-600 g rudderfish gently, preferably in fish stock
but at a pinch in water with a little lemon juice, just until the fish
flakes. Remove from the poaching liquid and dry with paper towels. While
the fish is still quite hot, break it into fairly large chunks, pour the
sauce over it and turn over gently to coat. Serve the salad as it is or on
a layer of still-warm sliced new potatoes.
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