This week’s blog comes from local chef and Guest Blogger, Grant Dicker, – Find Grant on Facebook. Grant’s talking fresh fish at Fresh Choice, Nelson!
I’ve been moving around a bit of late. As some of you may know, we moved on from the restaurant earlier this year, and I have since been working on a couple of projects around the country. I set up the kitchen for a luxury hotel in Wellington, and with that completed, long term I am now at the Shoreline in Kaiteriteri. This project is a bit different; freshening up what’s in place and moving to a bigger local influence, with sustainable, ethically sourced products – this of course is right up my alley! Light beach fare, that’s also able to sustain a hungry mountain biker, and as the seasons change, so will our food.
So, for this blog article, my recipe is inspired by the sea. The seafood counter at Fresh Choice, Nelson has a fantastic assortment of fresh fish. For this recipe I recommend a firmer fish with a light flavour, perhaps Monk or Tarakihi.
Pan fried fresh fish with tomato and almond salsa, and rocket leaves.
For the salsa
- 1 red pepper
- 100g roasted almonds
- 100g sun dried tomatoes, chopped
- 100g cherry tomatoes, chopped
- 1/2 red onion, finely diced
- 1 clove garlic, crushed
- 30ml red wine vinegar
- 30ml extra virgin olive oil
- 3 shredded basil leaves
- seasoning
Prepare all ingredients as stated and toss all together in a bowl, more or less vinegar may be needed according to taste. Season with salt and pepper.
For the fish
- I use flour and egg, it gives a light coating, but isn’t heavy like a batter. It will however take the butter flavour on beautifully.
- Season the fresh fish with salt on both sides then dip into flour, (this can be substituted for gluten free flour), shake of the excess.
- Whisk the eggs then pour into a shallow dish.
- Use tongs to dip the fish into the egg, completely coating the fillets on both sides.
- Heat a large frying pan until hot. Add butter to the pan, allow to melt, then add the fish. Cook until golden on both sides and serve on hot plates with heaps of the salsa and some fresh rocket leaves on top.
