Whiting Salad with Roasted Vegetables

    Whiting Salad with Roasted Vegetables

    2saves
    3hours30min


    1 person made this

    There's a bit of preparation involved with this salad, which makes it ideal for fancy dinner parties. The sauce needs to be made in advance to marinate.

    Ingredients
    Serves: 4 

    • 8 kipfler potatoes, peeled
    • 30 baby beans
    • 12 pearl onions
    • 1 head cauliflower, cut into florettes
    • salt and ground pepper to taste
    • 12 semi-dried tomatoes
    • 10 fillets King George whiting
    • zest of one lemon
    • 1 tablespoon lemon zest
    • 2 tablespoons parsley, chopped
    • 2 teaspoons chives, chopped
    • 2 teaspoons coriander, chopped
    • 4 basil leaves, chopped
    • 2 roma tomatoes, sliced
    • Dressing
    • 100ml olive oil
    • 1 teaspoon coriander seeds
    • 1 teaspoon cumin seeds
    • fresh thyme and rosemary
    • 1 teaspoon black peppercorns
    • 3 cloves garlic, smashed
    • 3 French shallots, sliced

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Extra time:2hours marinating  ›  Ready in:3hours30min 

    1. To make the sauce: Toast the coriander and cumin seeds in a dry frying pan until they start to pop, then crush them in a mortar and pestle or spice grinder. Add with all the other sauce ingredients to a saucepan and heat over low heat until hot. Remove heat and set aside for 2 hours, then strain and discard the spices.
    2. Boil the potatoes until tender. Let cool, and cut into 2cm slices. Blanch the beans for 2 minutes. Preheat the oven to 180 degrees C.
    3. Heat a little oil in a frying pan and cook the onions until golden brown. Set aside. In an oven dish, add some more oil and the potatoes and cauliflower. Season with salt and pepper and place in the oven for 15 minutes. Add the onions, green beans and sun-dried tomatoes and turn the heat to low.
    4. Heat up some more oil in a frypan and fry the whiting fillets skin side down until golden. Turn the fillets over and remove from the heat. Season with salt and pepper, lemon zest and chopped parsley.
    5. To serve, arrange the baked vegetables and the roma tomatoes on plates. Top with whiting fillets, the herb sauce, and sprinkle with chives, coriander and basil.

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