Smoked tarakihi with crispy bacon and minted warm new potato and fennel salad
|3 cups||New potatoes|
|1 cup||Fennel bulb, fresh|
|¾ cup||Creamy mint & anchovy dressing|
|1 to taste||Salt|
|1 to taste||Pepper, milled|
|480 g||Tarakihi fillets, or similar fish, smoked|
|3 tbsp||Olive oil|
|10||Bacon rashers, streaky|
|1||Lime, or lemon|
- Cook the new potato slices in salted water for 8 minutes, before adding the sliced fennel bulb and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint & anchovy dressing.
- Place the smoked fish (4 x 120g pieces) into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
- Cook the bacon rashers until crispy.
- Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.
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