The perfect accompaniment for white fish
Inspired by chef Martin O Donnells - Roasted Monkfish With Kale & Cherry Tomato Salad which he cooked on Ireland AM recently, I tried this dish out using cod, and it worked beautifully, the creaminess of the warm salad worked perfectly with the spice of the harissa on the fish.
INGREDIENTS:
200g fresh white fish of your choice
1 premade 300 g tub harissa paste
1 courgette
300g kale
200g cherry tomato all cut in half
20g butter
300g Velver Cloud sheep's milk yogurt
50g milled dillisk
Good quality of olive oil
METHOD:
1. Rub the fish with the prepared harissa paste and allow to marinate for a few hours for best results …place onto a lined tray and roast in pre heated oven at 220 c for 8 – 12 minutes depending on thickness. Allow to rest in warm place.
2. Take a peeler and run it along the courgette to get nice thick full shape peels / ribbons from the courgette until completed used. Wash the kale and chop into small pieces.
3. In a hot pan add a tbsp. of olive oil and fry the courgette ribbons for 1 minute, add the kale and a knob of butter and cook for 1 minute and finally added the chopped cherry tomatoes.
4. Season with a pinch of salt and pepper.
5. In a small bowl combine the Velvet Cloud yoghurt and dillisk and a squeeze of lemon and mix and allow to infuse for 5 minutes.
6. To plate up Martin spooned 2 tbsp. of the yoghurt onto each plate and swirled it around...he lay the monkfish on top and spooned over the warm courgette salad and drizzled with olive oil. I put the yogurt in a serving dish for the table and the warm salad on top. As in the photo below.
