Wednesday – summery angelfish salad

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:

500ml cream

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!

Serve with fresh strawberries – enjoy! XImage

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2 thoughts on “Wednesday – summery angelfish salad

  1. Arno von waltsleben says:

    Omg…you are really talented my angel daughter. The way you shoot from the hip when it comes to cooking is indicative of a culinary greatness . Love the panacotta glasses…..what a lucky duck Eben is.
    Looking forward to the next installment…Ina Paarman watch it ..here Heidi comes with her new line of desserts and chef sauces…..pink pompodom chutney here we go!!!!

    • hvisser26 says:

      Thanks {blush} – I guess it runs in the family! So, anyways, forgot to mention the lovely wine we had – Pierre Jourdan Tranquille, my current favourite!

      Sent from my iPad

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