Fillet of Kingklip Wrapped in Streaky Bacon on a Nicoise Salad
Ingredients
- FOR FISH:
- 4 x 160g kingklip fillets
- 8 slices rindless streaky bacon
- Lemon juice to taste
- Salt and pepper to taste
- Worcestershire sauce to taste
- FOR DRESSING:
- 100ml Olive Pride Extra Virgin Olive Oil
- 30ml Olive Pride 3 Leaf Balsamic Vinegar
- Fish juices from fish
- FOR SALAD:
- 2 eggs hard boiled cut into quarters lengthways
- 100g fine beans
- 16 Olive Pride Pitted Black Olives in Brine
- 1 onion cut into quarters lengthways, pulled into leaves
- 2 tomatoes wedged and cut into eighths
- 16 mangetout
- 6 baby potatoes boiled and halved
- 100ml Olive Pride Extra Virgin Olive Oil
- 10g basil pesto
Instructions
1
FOR SALAD:
2
In a smoking pan, sear off the onion, beans , potatoes, mange tout, olives, tomatoes and eggs
3
Add olive oil, basil pesto, and salt and pepper to taste
4
Set aside to marinate
5
FOR FISH:
6
Season with salt and pepper, lemon juice and Worcestershire sauce
7
Seal in a pan with hot oil and finish in oven for 15 minutes at 160 degrees Celsius
8
Keep the juices in the pan and add 30ml balsamic vinegar and 100ml olive oil
9
Strain through a tea strainer and keep in a jug
Notes
To assemble: Divide the vegetables between four warm plates. Plate the fish and drizzle with balsamic vinegar and olive oil
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