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Hake & Plum Tomatoes Poached in
Verjuice & Morgenster Extra Virgin Olive Oil, Saffron & Black Olive
Dressing.
Serves 6
6 x 200g Hake fillets
6 plum tomatoes
1 pinch saffron threads
150ml verjuice
150 ml Morgenster extra virgin olive oil
50g flat parsley roughly chopped
6 tblsp Morgenster black olive paste
2 punnets (2 x 100g) fine green beans, blanched
Cut the plum tomatoes in half lengthways and place in a large
saucepan. Place the fish in a single layer in the same pan.
Add the rest of the ingredients. Poach until the fish is
tender and cooked through. Remove the fish and tomatoes and put onto
a serving platter on top of the blanched green beans.
Reduce the poaching liquid by half, add the chopped parsley
and pour over the fish. Thin the olive paste with a little of the
poaching liquid and drizzle over the tomatoes.
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