Anchoiade with kingfish Recipe

 
Anchoiade with kingfish Recipe
    Ingredients
     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


Anchoiade
    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
    Method

    Notes

    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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10/24/2015 05:19:00 PM