Lemon & Black Pepper Seasoning, Liquid Fish Stock, Vegetable Spice, Sun-dried Tomato Pesto
You will need
400 – 500 g lightly smoked salmon trout fillet/s
juice of ½ fresh lemon
Ina Paarman’s Lemon & Black Pepper Seasoning
¾ cup (180 ml) boiling water
1 x 25 g Ina Paarman’s Liquid Fish Stock
asparagus, lightly steamed, seasoned with Vegetable Spice and tossed with a little olive oil
1/2 cup good quality mayonnaise
1 – 2 t (5-10ml) Ina Paarman’s Sun-dried Tomato Pesto
1 T (15 ml) brandy
a few drops of Tabasco sauce
10 caper berries
6 quails eggs, boiled (optional)
To cook quails eggs, bring them to the boil, allow to simmer gently for one minute. Turn off the heat and leave to stand covered, for a further 3 minutes. Drain, pour over cold water and peel.
Method
Place fish, skin side down in a large frying pan (with a lid).
Squeeze lemon juice over the fish. Season very lightly on meaty side with Lemon & Black Pepper Seasoning.
Dissolve the Fish Stock in the boiling water and pour in on the side so as not to wash the seasoning off the fish.
Cover pan first with baking paper and then with a lid. Poach gently for 3 minutes only. Remove pan from the heat, do not lift the lid. Leave to stand in the covered pan on the side, for another 5 minutes. Remove from the pan and leave to cool. Mix the mayonnaise with the Tomato Pesto, brandy and a few drops of Tabasco.
To Serve
Place poached fish on a serving platter. Drizzle the dressing over and add asparagus, caper berries and halved quails eggs.
