![]() ![]() Transfer to a container and leave for 24 hours.Ĭook the potatoes in a pan of boiling water until tender.īlanch the green beans and peas in boiling water. Transfer to a blender and blitz for 2 minutes. Place all the herbed oil ingredients in a pan and warm until the oil is just hot but not smoking. 1tbsp each chopped chives and flat-leaf parsley.2 ripe tomatoes, quartered, seeds removed, then each quarter halved again to garnish.100g (3½oz) chard leaves, finely shredded.1 fennel bulb, trimmed and thinly sliced, herb fronds reserved.600g (1lb 5oz) ling fillet, skinned, pin-boned and cut into 12 equal pieces (or use haddock, big plaice fillets or monkfish).You will need to make the herbed oil 24 hours in advance ![]() LING POACHED IN HERBED OIL WITH SUMMER VEGETABLESįinest Viñas del Rey Albariño 2022 (13%) £9.50, Tesco Stunning when sipped with sardines, it’s sheer brilliance for under £10. Scented and soaring with freshness, this Greek white is a fragrant whirl of deliciousness. Olly Smith's wine pairing : Super with sardines Nathan says: Any fish you buy in a shop will probably be ready-gutted, but if not, you can ask your fishmonger to do it for you. Whichever way you choose, serve with lemon wedges for squeezing and chunks of bread alongside to mop up the juices. You can eat the sardines straight away or let them cool and eat them cold. Once cooked, arrange the sardines on the platter with the salad and take to the table so that everyone can help themselves. Set aside to rest for 4 minutes the residual heat will finish the cooking. Place the fish skin-side up on a grill tray and cook under the grill for 4 minutes. Brush the butterflied sardines with a little olive oil and season with salt and black pepper. Preheat the grill to its highest setting. Cut the deseeded halves into slices on an angle and tip them into a large bowl.Īdd the dressing, followed by the oregano and orange segments and toss everything together well.Īrrange the salad on a platter and scatter with the feta. Halve the cucumbers lengthways and scoop out the seeds with a teaspoon. Place all the ingredients except the red onion in a bowl, season to taste, and whisk to combine.Īdd the onion and leave to stand for 10 minutes. 2 oranges, zest of 1 reserved for the dressing (see above), both segmentedįirst, make the dressing.Grated zest of 1 orange (use one from the salad, see below).Sea salt and freshly ground black pepper.12 sardines, gutted, descaled and butterflied. ![]()
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