Summer fish salad

Recipe from: 2009
fish salad

Ingredients 28
Servings 6
Time 15 minutes

Ingredients

  • 1.5
    kg
    monkfish or kingklip, skinned and filleted
  • 30
    ml
    olive oil
  • 250
    ml
    dry white wine
  • 1
    bay leaf
  • 1
    onion, chopped
  • 3
    sprigs parsley
  • 3
    celery stalks, chopped
  • 5
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 410
    g
    1x can butter beans, drained
  • 250
    ml
    black olives, drained
  • 3
    celery stalks, sliced
  • 1
    red onion, thinly sliced
  • 200
    g
    cherry tomatoes, halved
  • 30
    g
    fresh watercress
  • 30
    g
    fresh rocket
  • DRESSING
  • juice of 1 lemon
  • 125
    ml
    cooking oil
  • 125
    ml
    olive oil
  • 5
    ml
    crushed garlic
  • 10
    ml
    Dijon mustard
  • 10
    ml
    chopped fresh dill
  • 10
    ml
    white sugar
  • 7
    ml
    salt crystals
  • 2
    ml
    freshly ground black pepper
  • 30
    ml
    chopped fresh parsley
  • Preheat the oven to 180 °C
 

Method

1 hour
 
MAKE AHEAD: Make the dressing 1 day ahead and refrigerate until ready to serve.

Coat a roasting pan with cooking spray. Place the fillets in the prepared pan and pour over the olive oil and wine. Add the bay leaf, onion, parsley, chopped celery, salt and pepper. Cover with foil and bake for 1 hour, or until cooked. Remove the fish from the oven and, using a slotted spoon, transfer to a cutting board. Allow to cool, then cut into chunks and spoon into a bowl.

Add the remaining ingredients and refrigerate until ready to serve.

TO MAKE THE DRESSING:
Blend all the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.

TO SERVE:
Transfer the salad to a platter and spoon the dressing over.

 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.