Three-Minute Fish

Tue, 2 October 2018

Darina Allen joins us to make a recipe from her new book. She’s making Three Minute Fish served with Green Salad with Honey Dressing.

 

Serves 4

INGREDIENTS:

50g (1lb) fillet of very fresh fish

Extra virgin olive oil or melted butter

Finely chopped fresh herbs such as parsley, thyme, chives, chervil

Salt and freshly ground black pepper

 

METHOD:

Season the fillet of fish with salt and freshly ground pepper about 30 minutes before cutting.  Chill in the fridge to stiffen it.

Preheat the oven to 230°C/450°F/Gas Mark 8.

While the oven is heating, brush four ovenproof plates with a little extra virgin olive oil or melted butter.

Put the fillet of fish on a chopping board skin-side down; cut the flesh into scant 5mm thin slices down onto the skin.

Arrange the slices on the base of the ovenproof plates but don’t allow them to overlap or they will cook unevenly.

Brush the fish slices with more olive oil or melted butter, season with salt and freshly ground pepper and sprinkle each plate with a little of the freshly chopped herbs.

Put the plates in the preheated oven and cook for 3 minutes; you might like to check after 2 minutes if the slices are exceptionally thin.

The fish is cooked when it looks opaque.

Rush it to the table, serve with crusty white bread, a good green salad and a glass of white wine.

 

VARIATION

Ring the changes with a little chopped chilli, coriander or freshly roasted crushed spices, such as cumin or coriander.

Green Salad with Honey and Mustard Dressing

At Ballymaloe we serve a salad of organic leaves all year round at every lunch and dinner. It varies throughout the seasons depending on what’s in the gardens and greenhouse and what wild greens and edible flowers we have access to.

For the Honey & Mustard Dressing

150ml (5fl oz) olive oil or a mixture of olive and other oils,

such as sunflower and groundnut

50ml (2fl oz) white wine vinegar

2 teaspoons honey

2 heaped teaspoons wholegrain mustard

2 garlic cloves, crushed

Sea salt and freshly ground black pepper

To make the honey and mustard dressing, whisk all the ingredients together and whisk well again before use.

Wash and dry the lettuces and other leaves very carefully.

Tear into bite-sized pieces and put into a deep salad bowl with the other chosen ingredients. Cover with clingfilm and chill if not to be served immediately.

Just before serving toss with a little dressing – just enough to make the leaves glisten.

Serve immediately. Green Salad must not be dressed until just before serving, otherwise it will be tired and unappetising.