Pan roasted fish with goats curd, mandarin, cauliflower + hazelnut
Prep Time: 30 Minutes
Cooking Time: 20 Minutes
Serves 4
Roasted Cauliflower
1 small cauliflower
100 ml olive oil
50 gm honey
Sea salt and freshly ground black pepper
Preheat your oven to 180C fan bake.
Place the cauliflower on an oven proof tray and rub in the honey, olive oil, salt + pepper
Roast for 30 minutes or until tender. Remove from the oven and allow to cool for 15 minutes.
When cool enough to handle. Using a vegetable knife remove the small florets from the cauliflower and place into a suitably sized mixing bowl
Salad Ingredients
12 mandarin segments (peeled and pith removed where possible from the outside)
1 small bunch Italian Parsley (leaves picked)
Goats Curd Dressing
70 gm goats curd or soft mild goats cheese
70 ml buttermilk
1 ea. lemon (Zest + Juice)
70 ml olive oil
10 gm roasted garlic
70 gm hazelnuts (roasted and crushed)
Sea salt and freshly ground black pepper
Place all ingredients in a mixing bowl and whisk until smooth and harmonious. Chill until required
To assemble the Salad:
In a large bowl add the cauliflower florets, mandarin, flat leaf parsley and dressing. Mix to combine and leave to one side whilst cooking the fish
Roasted fish
4 x 150 gm portions of freshest fish available
50 ml olive oil
3 gm flaky sea salt
Remove the fish from the refrigerator 20 minutes prior to cooking. Season the fish with salt and brush with olive oil. Preheat a non-stick frying pan. Lightly oil the pan and place the fish into the pan. Cook the fish on the first side without moving for around 2 to 3 minutes, until golden. Turn carefully with a fish slice and allow the fish to cook for another 2 minutes. Or until cooked to your liking
Remove the fish from the pan and place on the serving plate. Arrange the salad around and over the fish. Enjoy with a glass of Rapaura Springs Sauvignon Blanc.
