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Esqueixada

Esqueixada

Recipe by Ginny Grant

Serves 6 as a starter

This recipe needs to be started the day before (24 hours to cure the fish, then left for 3 hours in the dressing before garnishing and finishing).

250g fish fillets (thick fish such as hapuka)
2 tsp Maldon sea salt
2 vine tomatoes, peeled, seeded and diced
2 Tbsp extra virgin olive oil  (EVO)
2 Tbsp Forum Chardonnay vinegar
1 Tbsp El Navarrico sliced piquillo peppers
1 Tbsp Mas Portell Arbequina olives
2 Tbsp Italian flat leaf parsley, chopped
1 Tbsp Romulo capers , drained
1 spring onion, thinly diced on the diagonal
Ortiz anchovies, thinly sliced lengthwise
½ avocado, cut into thin slices
lemon juice to taste (a tablespoon or two)

Place the fish in a non-reactive container (glass or ceramic) and season with the salt on both sides. Refrigerate for 24 hours.

When ready to use, rinse the fish under water for 5 minutes, then pat dry using a clean tea towel or paper towels. Cut the fish into thin slices on the diagonal. Combine in a non-reactive bowl with the tomatoes, EVO and Chardonnay vinegar. Refrigerate for 3 hours. Bring out of the fridge 30 minutes before you plan on serving.

Add the piquillo peppers, olives, flat leaf parsley, capers, spring onions, anchovies, avocado and lemon juice to the bowl. Toss well and serve as an entrée or on bruschetta as tapas.

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