I saw a snippet of a master class from Masterchef last week, where they made some sardine salad and it really looked delish, but then of course I couldn’t find the recipe.
So, inspired by that, I created this fresh and flavoursome angelfish salad:
For the greens, I used a butter lettuce torn into pieces (enough for 2 people), topped with grilled carrot ribbons and green beans, cucumber ribbons, diced papaya and thinly sliced fresh pears.
I grilled the carrots and beans for 8minutes.
Dressing for the carrots & beans:
Half a tsp sesame oil
1 tsp lemon juice
2 tbs soy sauce
2 tbs honey (I grilled the carrots & beans in this dressing – keep leftover dressing)
Dressing for the salad:
2 tbs olive oil
Juice of half an orange
1 tsp lemon juice
1 tsp honey
Pan fry fish in butter & olive oil for about 2-3mins on each side until just cooked and golden on the outside. Place cooked fish in the leftover dressing from the carrots. Cut into strips and place on top of salad.
This was a seriously delicious salad – perfect for summer!
For dessert, I made a vanilla pannacotta. For some reason I just cannot get this right! It’s either been too soft, or the gelatine hasn’t dissolved properly and I was left with a funny layer at the bottom of the dessert, or like tonight, I used too much gelatine and the pannacotta was too firm… Next time will be a winner! Nevertheless, it tasted great and now I know exactly how much gelatine to use next time.
For 2 pannacottas:
a quarter cup of sugar
the seeds from half a vanilla pod
1 sachet (10g) gelatine powder from Woolworths
Heat the cream slowly over a low heat, add sugar and dissolve. Add vanilla and gelatine. Stir over low heat until gelatine is dissolved completely, taking care not to let it boil. The gelatate does take a while to dissolve, so be patient!