Cape salmon with fennel

Recipe from: 8/1/1997 12:00:00 AM

Ingredients 11
Servings 4
Time 20 minutes

Ingredients

  • 5
    ml
    capers
  • 15
    ml
    cocktail gherkins
  • 1
    small onion
  • 15
    ml
    chopped fresh parsley
  • 90
    ml
    olive oil
  • 90
    ml
    white wine vinegar
  • 2
    large heads of fennel
  • 275
    g
    baby potatoes
  • 1
    lemon (juice only)
  • 4
    Cape salmon fillets
  • 25
    g
    cake flour
 

Method

30 minutes
 
Blend capers, gherkins, onion, parsley, 75 ml oil and the vinegar in a food processor to make a dressing. Set aside.
Trim and core the fennel. Cut each head into 8 slices. Bring a large pot of water to the boil and add the fennel slices, potato halves and lemon juice and simmer for 15 to 20 minutes.
Drain and return to the pan. Gently warm with the reserved dressing, stirring occasionally.
Dust the fish with seasoned flour. Heat remaining oil and fry fillets for about 8 minutes until cooked, turning once.
To serve, spoon fennel, potatoes and dressing on to 4 plates and top with a fillet of Cape salmon.
 

Read more on: fish/seafood  |  shallow-fry
 

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