SEARED FISH CARPAC­CIO WITH POTATO MEDAL­LIONS AND WA­TER­CRESS VINAI­GRETTE

Recipe Phillippa Cheif itz

House and Leisure Food - - CONTENTS -

for the wa­ter­cress vinai­grette

a hand­ful of wa­ter­cress 3T le­mon juice 1T white wine vine­gar 1t Di­jon mus­tard 6–8T olive oil sea salt and milled

black pep­per

for the rest

500g bak­ing pota­toes,

thinly sliced olive oil sea salt and milled

black pep­per 500g fresh firm fish, skinned and fil­leted, then thinly sliced

Serves 4–6

Blend the vinai­grette in­gre­di­ents and store in a glass bot­tle with a screw cap.

Pre­heat the oven to 250°C. Moisten the pota­toes with olive oil and sea­son with salt and pep­per. Ar­range in a flat layer on a bak­ing tray lined with non­stick bak­ing pa­per. Bake for 15 min­utes or un­til soft and golden.

Do the same with the fish, but flash cook for only a few min­utes un­til just cooked and still moist. To serve, place the fish on large plates, driz­zle the wa­ter­cress vinai­grette on top, then add the pota­toes.

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