Roast Haddock, Mediterranean Salad and a Cucumber Foam.

Roast Haddock, Mediterranean Salad and a Cucumber Foam.

Roast Haddock, mediterranean salad and cucumber foam.|Fine Dining at Home.

My inspiration for this Mediterranean salad and cucumber foam came from a fellow bloggers post. Couscous and Conciousness’ amazing Courgette, Pea, Quinoa Salad was an excellent base for playing with alternative grains. The flavour combinations were so wonderful it didn’t really matter what grain was added to the final dish. Here, I used Wholewheat Giant Couscous, normal couscous would be good but any alternative grain you fancy will work. I’ve come across a beautiful combination of caramelised fennel, feta, basil and extra virgin olive oil.

I used haddock today but any white fish or salmon will work well. The cucumber foam, how did I come up with that idea? To be honest I have no idea. It was a flash of genius/madness depending on your taste. I wanted a cooling refreshing sauce to bring the dish together. I feel it worked well and is simple to make.

Ingredients

    Couscous and Feta Salad

  • 250g, boiled in water for 8 minutes. Giant Couscous
  • 2 Tbsp Pesto
  • 8, sliced and chargrilled. Baby Courgettes
  • 100g, cubed. Feta
  • 1 bulb, finely sliced and caramelised. Fennel
  • Cucumber Foam

  • 1, pureed into a liquid and sieved. Cucumber
  • 2 Egg White
  • 1-2 Tsp. Sugar
  • 4 Portions. White Fish

Directions

  1. As soon as the coucous is cooked, stir in the pesto, fennel and courgettes. Just before serving reheat this mix and stir through the feta.
  2. Roast the fish portions in a 180°c Fan oven for 10 minutes.
  3. Whilst these are cooking, mix the cucumber puree, sugar and some seasoning together. Blitz with a stick blender until the foam holds.

8 Comments

  1. I was happy to see today’s post in my inbox! Very strange about your last post..
    Anyway, this looks fabulous as usual! I like haddock and love the salad underneath. I really like the alternative grains and couscous, barley etc.
    I’ve been using quinoa a lot lately because it’s gluten free and I need to watch my gluten (unsuccessfully I might add)
    Nice and light for summer.

    Nazneen

  2. I also think this dish would be nice with quinoa and love the cool and refreshing cucumber foam on top. Now foaming is a technique that I need to try. A lovely dish. Wishing you a super week. BAM

  3. David, what a gorgeous, gourmet dish. Best of all, it is made so quickly. A perfect mid-week treat!

    p.s. in answer to your question – bulghur is traditional and I like the chewy texture for Tabbouleh, but quinoa would be wonderful, or rice or, at a pinch, couscous.

  4. What a beautiful dish…your foams are wearing on me, I may have to give it a try!
    We call the giant couscous Israeli Couscous!

  5. I have never seen cucumber foam…how beautiful this looks. I swear, I gain 5 pounds every time I visit your space.

    • Dave Crichton

      You’ll gain five pounds by eating the desserts but lose it eating the dinners! Pleased they have the desired effect Minnie.

  6. Great looking dish and such simple instructions, you make it look so easy. GG

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