Kūmara, Cauliflower and Fennel Citrus Salad with Seasoned Fish

The juicy flesh of fish works so well here with the zingy, citrus flavoured kūmara and cauliflower salad. As a stickler for pan-frying fish in butter, I have done so but you could use a little olive oil or a mixture of both butter and oil.

Serves 4

600–700g firm-fleshed fish, such as blue cod, cut into thick strips (just like chicken tenderloins)
Butter for pan-frying

Seasoning Mix
2 tsp freshly ground coriander seeds
2 tsp bittersweet smoked paprika
salt and pepper
finely grated zest of 1 lemon or large lime

Salad + Dressing
6 tbsp extra virgin olive oil
1 tbsp lemon or lime juice
1 tbsp sherry vinegar (or use white wine vinegar and a little honey to sweeten)
1 tsp Dijon mustard
500g red kūmara, lightly peeled and cut into about 3cm wedges or pieces
400–500g cauliflower, broken into small florets
1 fennel bulb with fennel fronds, trimmed
1 lemon or lime, segmented, optional
a few sprigs of coriander

Combine the seasoning mix ingredients and set aside.

To make the dressing, put the oil, lemon or lime juice, sherry vinegar, mustard and a good few pinches of salt in a clean screw top jar. Shake well and taste. Adjust acidity if needed or if too sharp, add more salt.

Put the kūmara in a saucepan with enough lightly salted water to cover and cook until tender, 12–15 minutes. Drain well, put in a bowl then drizzle over enough dressing to moisten and gently toss to coat. Set aside.

Steam the cauliflower florets until tender to the bite or cook in a little lightly salted boiling water. Drain well and add to the kūmara.

If you have a mandolin (otherwise use a very sharp knife), slice the fennel bulb paper thin and place onto a serving plate. Scatter over the kūmara and cauliflower and the lemon or lime segments, if using. Roughly chop a few leafy fennel fronds and scatter over before drizzling with enough dressing to moisten.

Rub the seasoning mix into both sides of the fish strips.

Heat a large frying pan over medium heat. Add a good knob of butter and when it sizzles place in the fish strips, in batches, so not to overcrowd the pan. Pan-fry for about 4 minutes, turning once. Try not to get the pan too hot as you don’t want to burn the spices. If necessary, wipe out the pan with kitchen paper before adding a little more butter and the next batch. Put fish on top of the salad and drizzle with a little more dressing and a few more chopped leafy fennel fronds. Finish with coriander sprigs.

Tip – When pan-frying fish, remove the fish from the pan just before it is completely cooked as it will continue to cook more in its own heat.

Recipe and image Kathy Paterson






Share This Post