Catalan Poached Fish Salad
This is a delicious healthy salad that was inspired by a Catalan poached fish dish I had in Spain on one of my Spanish Food Tours. It was served as a tapa and everyone absolutely loved it. It was so enjoyable I decided to take the elements and turn it into more of a substantial dish. Like all Mediterranean dishes, this can be enjoyed on the day that it’s made or even better serve it the next day when all of the wonderful flavours of the salad have had a chance to marinate together.
- 600g firm white fish fillets such as coral trout, snapper, Dory or Perch
- About 1.5lt of water
- 1/2 cup white wine
- 2 pepper corns
- 1 clove garlic
- 1 bay leaf
- 4 parsley sprigs
- 1 large tomato, *blanched, peeled and seeded
- 200g cherry tomatoes, halved
- 1 stalk celery, thinly sliced
- 1/2 red onion, sliced thinly
- 1 tbsp salted capers, rinsed and roughly chopped
- 10 leaves of basil, torn
- 1/4 cup picked parsley leaves
- 4 large cooked prawns
For the dressing
- 1/4 cup 60ml extra virgin olive oil
- 1 tbsp lemon juice
- 1\2 lemon, peeled and thinly sliced into 1-2mm slices
- Salt and pepper
- Pinch chili flakes
- Place the water, wine, pepper corns, bay leaf, garlic and parsley into a frypan large enough to hold the fish fillets, bring the water to a boil over a moderate flame and then lower the heat to a simmer and simmer for 15 minutes.
Prepare the salad by slicing the blanched* tomato into quarters and then into thin slices., place this into a serving bowl or platter.
Combine the ingredients for the dressing adding a couple of tablespoons of the seafood cooking liquid. Add this to the salad adjusting the seasoning if necessary and gently toss to mix.