|250 ml||frozen peas — rinsed|
|80 ml||plain yoghurt|
|10 ml||fresh mint — chopped|
|15 ml||fresh parsley — chopped|
|salt and black pepper|
|100 ml||cake flour|
|30 ml||sesame seeds|
|1||lemon — zested|
|2.5 ml||curry powder — mild|
|10 ml||ground cumin|
|5 ml||dried mixed herbs|
|1 kg||firm white fish fillets — like hake or dorado, cut into cubes|
|75 ml||olive oil|
|200 g||broccoli — cut into florets|
|1/4||cucumber — sliced|
|1||red pepper — or yellow, seeded and thinly sliced|
|2-3 handfuls||baby spinach|
|1-2||tomatoes — cut into wedges|
|2||carrots — grated|
|sesame seeds — to garnish, optional|
Pea dip: Blend all the ingredients together with a stick blender and season to taste.
Fish: Mix flour, sesame seeds, lemon rind, spices and dried herbs together in a shallow dish. Season to taste.
Heat an AMC 24 or 28 cm Chef’s Pan over a medium temperature until the Visiotherm® reaches the first red area.
Meanwhile, toss half the fish in the flour mixture until well coated. Spoon out and shake off the excess flour.
Heat a thin layer of the oil in the pan and fry fish cubes in batches on all sides until golden brown and cooked. The fish should still be juicy and not dry. Spoon out and keep warm.
Repeat the process in more batches with the remaining fish, seasoned flour and oil.
To serve: While frying the last batch of fish, place the broccoli with 100 ml of water in an AMC 20 cm Gourmet Low. Heat over a medium temperature until the Visiotherm® reaches the first red area. Simmer for 5 minutes or until just cooked, but still bright green in colour. Drain and allow to cool slightly.
Serve fish and broccoli with the remaining veggies in individual bowls. Enjoy with the pea dip and a squeeze of lemon juice. Sprinkle extra sesame seeds over the fish, if preferred.
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