Marinated fish with rhubarb salad

SHAPE
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (10)

400.00 g white fish — fillet
50.00 ml fresh chillies — 573
lemon juice
salt and white pepper
4.00 spring onions
1.00 cucumber
lemon juice
fresh chillies — 573
sprouts
rhubarb — ribbon curls
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Method:

Slice fish very thinly. Lay in overlapping slices round 4 plates.
Sprinkle or brush with the olive oil, then season with lemon, salt and pepper.
Clean and shred the spring onions.
Peel the cucumber, remove the centre core of seeds and liquidise with lemon juice and olive oil to make a dressing.
Slice the cucumber in ribbons and place in iced water to curl.
Mix the cut salad ingredients with the dressing and pile on top of the fish in a posy fashion.
Top with the sprouts and then 3 rhubarb ribbon curls per plate.



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