FOOD

Macclesfield Express - - LEISURE - AN­DREW NUT­TER

STEAMED HAD­DOCK WITH CHICORY AND CHERRY TOMATO SALAD

Serves 4 A GREAT fish dish ideal as a healthy light lunch or per­fect as a din­ner party starter. In­gre­di­ents ●● Four 180g fil­lets of had­dock ●● Four ta­ble­spoons white wine ●● Juice of half a le­mon Roma tomato salad ●● One pun­net cherry toma­toes ●● Pinch caster sugar ●● One tea­spoon chopped thyme and rose­mary ●● One clove garlic finely-chopped ●● Driz­zle olive oil ●● One red chicory ●● One cu­cum­ber cut into thin strips

●● Two ta­ble­spoons white wine vine­gar ●● Six ta­ble­spoons ex­tra vir­gin olive oil ●● Squeeze le­mon ●● Few leaves shred­ded basil ●● Baby shoots

Method: 1. For the roma tomato salad, cut the toma­toes in half and place on a small tray cut side up. Scat­ter over the sugar, thyme, rose­mary, garlic and driz­zle with olive oil – roast in a hot oven at 180C for six min­utes. 2. Take each piece of had­dock and place on a square of cling film, sea­son gen­er­ously and add a ta­ble­spoon of wine and a squeeze of le­mon, fold the cling film over to form a sealed par­cel. 3. Steam in a cov­ered colan­der over a pan of sim­mer­ing wa­ter and cook for about six to eight min­utes de­pend­ing on the thick­ness of the fish – al­low to rest for two min­utes. 4. Ar­range the roma toma­toes, chicory and cu­cum­ber on in­di­vid­ual plates, make up the quick dress­ing by mix­ing to­gether the vine­gar, olive oil, le­mon and basil. Driz­zle the dress­ing over the toma­toes chicory and cu­cum­ber. 5. Re­move the fish from the cling film parcels and place on top fin­ish­ing with a scat­ter­ing of baby shoots.

Nut­ters Restau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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