Mon, 11 January 2021
Chef: Gaz Smith, Michael's Restaurant, Mount Merrion Dublin
Ingredients:
100g Tuna Loin / but works well with any fresh fish, especially hake
2 Soft Boiled Eggs
For the Salsa Verde:
A handful of flat lead parsley leaves (around 60g)
6-7 basil leaves (around 30g )
Leaves for 3-4 tarragon stalks (around 30g)
1 tbsp mint leaves (I find mint sauce works really well in this too)
3 tbsp capers, drained
6 good anchovy fillets in oil (optional but give it a try)
1 garlic clove
1 tbsp dijon mustard
25ml white balsamic vinegar
100 ml extra virgin olive oil
Lettuce leaves, I prefer soft mild lettuce like butterhead or oak leave
Method (Quick & Easy!)
1) Simply sear your fish in a non stick pan using the barest amount of olive oil it so that it toasts, fries and browns (about 45 to 60 seconds on each side)
2) Blend up the salsa verde in a bowl using the ingredients listed as the fish cooks
3) Boil 2 eggs to add into your salad (I cook mine for 4 minutes, then add into cold water)
4) Toss the salad leaves and egg in the salsa verde and place the fish on top
Note: It goes very well with pine nuts and or sesame seeds
