Despite it being 2°C overnight in the UK, I do believe we are going to get an elongated Indian Summer in the next couple of weeks. I thought I’d take the opportunity to blog about this summery dish before the snow arrives. Super simple, bursting with flavour.
I love to go our Fish Mongers, Evans of Didsbury. Their fish is top draw, every piece looks like the best example of cod, prawns, sea bass you’ve ever seen. Once you find a good fish monger you’ll never buy fish from a supermarket again. The banter at Evans is as good the fish. Another good reason to eat fish everyday. Also, come this time of year they will stock loads of game. Butchers will too, but for some old reason, game is the prerogative of fish mongers. Oxymoron, I know.
The beauty of these places is that, not only do you not know what they’ll have everyday. They don’t either. On this particular day they had some beautiful red snapper. A succulent chunky white fish with an amazing red skin. The photo above is only half a fillet. Hopefully once we get out of the EU, the fish selection will be even better once the quotas are changed.
I love every concoction of pestos/salsas etc. They are always so bold, which carries a lot of flavour and harmonises a dish. Salsa verde, translates unsurprisingly, to green sauce. I guess that means any green sauce is a salsa verde, even mint sauce. The original though, is a little more involved. The secret to a good salsa verde is the umami from the anchovies and piquancy from the capers.
The other great thing about this dish was the discovery of something called Tomberries. You can see one at the front of the photo. In this sort of thing they work brilliantly. Super sweet and just the right texture. We recently purchased some kiwiberries. Sometimes things are left as they are shall we say.
- Large bunch parsley
- Large bunch basil
- Large bunch mint
- Anchovies 3
- Capers 1 Tbsp
- Garlic 1 Clove
- Extra Virgin Olive Oil 200ml
- Squeeze of lemon juice.
Salad and Fish
- Waxy new potatoes, 500g
- Cherry Tomatoes, 200g
- Asparagus spears or french beans 200g
- Fish Fillets, any white fish fillets.
- Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
- Cut all the tomatoes in half. Cook the potatoes until soft and half again.
- Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
- Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
- Once you’ve plated up, then place a fish fillet directly on top.