Name: Fisherman’s basket salad
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 4 medium potatoes (800g); 2 tablespoon olive oil; 2 teaspoon fresh thyme leaves; 500 gram (1 pound) skinless, boneless firm white fish fillets; 1 medium lemon (140g); 1 1/2 cup (75g) japanese (panko) breadcrumbs; 1 tablespoon plain (all-purpose) flour; 2 eggs; 2 tablespoon milk; Salad and dressing; 2 baby fennel bulbs (260g); 1 lebanese cucumber (130g); 3 baby cos (romaine) lettuce (180g); 3 pickled dill cucumbers (80g); 1/3 cup loosely packed fresh dill sprigs; 1 tablespoon rinsed, drained capers; 3/4 cup (225g) mayonnaise; 1 tablespoon lemon juice

Ingredients

4 medium potatoes (800g)

2 tablespoon olive oil

2 teaspoon fresh thyme leaves

500 gram (1 pound) skinless, boneless firm white fish fillets

1 medium lemon (140g)

1 1/2 cup (75g) japanese (panko) breadcrumbs

1 tablespoon plain (all-purpose) flour

2 eggs

2 tablespoon milk

Salad and dressing

2 baby fennel bulbs (260g)

1 lebanese cucumber (130g)

3 baby cos (romaine) lettuce (180g)

3 pickled dill cucumbers (80g)

1/3 cup loosely packed fresh dill sprigs

1 tablespoon rinsed, drained capers

3/4 cup (225g) mayonnaise

1 tablespoon lemon juice

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Peel potatoes with a vegetable peeler, then slice thickly. Cut each slice into 1.5cm (¾-inch) chips. Put the chips in a medium bowl with half the oil and 1 teaspoon of the thyme; season with salt and pepper and mix gently. Line an oven tray with baking paper. Spread the chips on the tray in a single layer. Put the tray in the oven and roast for 15 minutes.

3.Meanwhile, brush the base of a shallow oven tray with the rest of the oil. Cut the fish into 5cm (2 inch) strips.

4.Finely grate the rind from the lemon. Mix rind, breadcrumbs, flour and the rest of the thyme in a medium bowl; season with salt and pepper.

5.Crack the eggs, one at a time, into a small bowl or cup, then pour into a medium bowl; add the milk and whisk with a fork until combined.

6.Dip the fish in the egg mixture; drain off excess egg, then dip the fish into the breadcrumb mixture and toss until covered all over with crumbs. Put the fish on the oiled oven tray.

7.When the chips have been cooking for 15 minutes, put the fish in the oven with the chips. Roast for 10 minutes; use an egg slide to turn the fish and chips over. Roast a further 10 minutes or until the fish and chips are browned and cooked.

8.Meanwhile, trim the base and green parts from the fennel; use a sharp knife or V-slicer to slice the fennel as thinly as possible. Slice the cucumber into ribbons using a vegetable peeler. Separate the lettuce leaves, wash and dry leaves.

9.To make tartare dressing; put all the ingredients in a blender; blend until almost smooth. Season to taste with salt and pepper.

10.Layer lettuce, fennel and cucumber on serving plates; accompany with the fish and chips; serve with the dressing.

When making the dressing, use the `pulse’ button on the blender to just combine the ingredients and lightly chop the dill cucumbers and capers. Using a salad spinner is the quickest and easiest way to wash and dry the lettuce leaves.
Note

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Ingredients

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