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    Saturday, October 24, 2015

    Anchoiade with kingfish Recipe

    Anchoiade with kingfish Recipe
         Finely grated zest of 1 lemon
        2 tablespoons olive oil, plus extra, to cook
        4 x 125g pieces of kingfish fillet

        500g small chat potatoes
        175g baby green beans, trimmed
        60g small black French-style olives, flattened, pitted, torn
        1/2 cup torn flat-leaf parsley leaves

        60g blanched almonds, roasted
        60g walnuts, roasted
        6 figs, stems removed, chopped
        1 teaspoon lemon juice
        1/2 teaspoon orange flower water
        2 red capsicums, quartered, seeded
        1 onion, thinly sliced
        6 cloves garlic, unpeeled
        60ml (1/4 cup) olive oil
        8 anchovies, drained

    Anchoiade with kingfish Recipe


        Step 1

        Preheat oven to 200C. For anchoiade, place capsicums, onion and garlic in a roasting pan, season, drizzle with oil and roast for 35 minutes or until tender. Cool slightly, then peel capsicums and garlic. Transfer vegetables and juices to a food processor, add remaining ingredients and process to a slightly coarse paste.
        Step 2

        Cook potatoes in a large pan of water over medium heat until tender. Remove with a slotted spoon. Add beans to same pan and cook until tender. Drain. Slice potatoes thickly and combine in a bowl with beans, olives, parsley, zest and oil. Season.
        Step 3

        Brush fish lightly on both sides with a little extra oil. Season. Heat a heavy-based frying pan or chargrill over high heat and cook fish for 3 minutes each side or until just tender. Serve on a bed of vegetables, topped with spoonfuls of anchoiade.

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    Item Reviewed: Anchoiade with kingfish Recipe Rating: 5 Reviewed By: Mrs. Chef
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