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Ingredients
- 10 120g Line Fish Fillet
- 750g Beans– topped, blanched and halved
- 3 Eggs boiled for 6 minutes and peeled
- 2 Shallots, finely diced
- 2 Red chilli, finely diced
- Juice of 1 lemon
- 1 Daikon radish, peeled and finely sliced
- 1/2 Cup olive oil
- 1 Cup Toasted cashew nuts
- 500g Jerusalem artichokes
- 100g butter
- Juice of 1 lemon
- olive oil
Ingredients
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Instructions
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Pour olive oil into large mixing bowl Finely grate eggs into the olive oil Add shallots, chilli, beans and daikon Season with lemon juice, stir well until emulsified Toss through dressing, set aside Pre-heat the oven to 180 degrees Celsius Heat olive oil in a pan over medium heat and add the artichokes Season with salt and roast for 5 minutes Place the pans in the oven and roast for 20 minutes Remove and add the butter to the pan and cook for another 5 minutes Finish with the lemon juice and remove onto a tray, set aside Heat olive oil in a non-stick pan over a high heat Season the fish fillets with salt and cook for 4 minutes on each side Remove onto a tray Finishing Add cashew nuts to the salad Place salad onto plate Top with roasted artichokes and fish Spoon over dressing Ready to serve
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