A quick pickle takes the sting out of garlic and adds a point of interest to dinner tonight.
Pickled garlic
| 4 cloves | Garlic, with skin on (Main) |
| ¼ cup | White wine vinegar |
| 1 tsp | Salt |
| 1 tsp | Caster sugar |
Slaw
| ¼ | Red cabbages, thinly shredded |
| 1 Tbsp | Wholegrain mustard |
| 1 Tbsp | Red wine vinegar |
| 1 Tbsp | Olive oil |
| ½ tsp | Salt |
Ingredients
| 400 g | Fish, thick fillet, firm such as kingfish or bluenose warehou (Main) |
| 1 Tbsp | Olive oil |
| 2 Tbsp | Flat leaf (Italian) parsley |
| 2 servings | Baby potatoes, boiled |
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Directions
- Blanch garlic cloves in boiling water for 30 seconds then remove to iced water to cool for 1 minute.
- Peel garlic and slice lengthwise. Place in a small bowl.
- Dissolve salt and sugar in vinegar. Bring just to the boil then pour over garlic. Cool.
- Place cabbage in a mixing bowl. Stir mustard, red wine vinegar, olive oil and salt together to make a dressing, and pour over cabbage. Toss gently to combine.
- Cut fish into 6 even-sized "fingers". Brush lightly with olive oil and place on a hot ribbed grill pan. After 1 minute use a thin metal fish slice to turn the fish fingers over. Cook for another minute until medium-cooked.
- Toss slaw again with drained garlic and pile on plates. Scatter parsley on top. Arrange fish fingers on slaw. Serve with boiled baby potatoes
