This well-flavoured main-course salad partners barbecued fish and crisp oven-cooked chips with fennel, apple, cucumber and pecan nuts and an Asian-inspired dressing. Warren served this as the main course in a Valentine's Day menu for two. For more recipes, see below.
Ingredients
| 1 handful | Fresh coriander, or use dill |
| 2 cloves | Garlic, peeled |
| 1 knob | Ginger, small |
| 1 Tbsp | Rice wine vinegar |
| 1 | Jalapeno chilli, pickled |
| 1 tsp | Salt |
| 1 tsp | Sugar |
| ¼ cup | Extra virgin olive oil, and a little extra to coat potatoes |
| 1 handful | Floury potatoes, the amount depends upon number of servings |
| 1 | Fennel bulb, small, finely sliced |
| 1 | Apple, finely sliced |
| 2 | Mini cucumbers, or 3, peeled and finely sliced |
| 1 handful | Pecans, honey roasted, or use walnuts |
| 1 handful | Microgreens |
| 1 serving | Fish fillet, the amount depends upon the number of servings (Main) |
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Directions
- Make the salad dressing: Blitz until smooth coriander or dill, garlic, ginger, rice wine vinegar, pickled jalapeño, salt and sugar and ¼ cup extra virgin olive oil. Chill.
- Use a mandolin or a sharp knife to finely slice a few potatoes, lightly toss with oil and season with salt and pepper and bake on a high heat in the oven until crisp.
- Meanwhile finely slice fennel, apple and cucumbers. Toss with a handful of honey-roasted pecans (or walnuts) and a handful of micro greens. Drizzle with some of the dressing.
- Cut skin-on fish fillets into portions. Brush with the dressing and sear skin-side-down on the barbecue (or in a hot grill pan) until flesh is white and just cooked.
- To serve, toss potato chips through salad. Pile salad on plates and top with fish and a sprinkle of salt.
