Tuesday, 23 September 2014

You shall have a fishy on a little dishy

This is not my creation.
I don't think in a million years my brain would have been wired to consider this as a meal.  The combination of ingredients just sounds so strange together, and yet, weirdly, like strawberries and balsamic vinegar, Parmesan and pears or cayenne pepper and mango's, it just works. 
Actually this is one of Steve's concoctions.  He is a much more creative cook than I am - I tend to go for a recipe or a dish I have tried before and adapt it.  He just lets loose and experiments.  Sometimes this results in us having to order a pizza (like the ill-fated time we didn't have any tinned tomato's when he was making cottage pie so he substituted baked beans instead.  Turns out that just cos something is in a tomato-esq sauce doesn't mean you can substitute it for tomato's).  Other times, like this time, his evil genius just works.
This is toasted buttered bruschetta, layered with warm tomato and pepper salsa, a slice of lightly fried fresh monk fish, homemade crispy seaweed and a poached egg.
Weird and wonderful and surprisingly easy. 

You need:

1 loaf of fresh bread
2 tomato's (chopped)
1/2 yellow pepper (chopped)
1/2 green pepper (chopped)
1 red chilli (chopped)
1/2 onion (chopped)
Olive oil
Bag of spring greens
Brown sugar
2 fresh fish fillets (firm white fish that won't fall apart on the griddle)
2 eggs
Oil for frying

You do need to do all of this at the same time so that everything comes together at the end and is still warm.

Slice two hefty pieces of fresh bread and turn the grill on, then toast the bread on both sides until lightly golden.  Remove and butter.

In a saucepan combine the chopped tomato, peppers, chilli, onion, a good glug of olive oil and a squeeze of lemon juice and allow to heat through on a low temperature

Heat the oil in a large wok, deep fat fryer or saucepan and, when hot enough, very, very carefully throw a few handfuls of the spring greens in.  Step back - the high water content in the spring greens will spit hot fat everywhere so keep your arms covered.  When the spitting subsides, use a spider or a slotted spoon and remove the spring greens to some kitchen towel to drain.  Keep frying until you have enough for your meal, then lightly sprinkle the spring greens in a little brown sugar.

Lightly griddle the white fish in a little oil and seasoning skin side down until the skin is crispy and golden.  Flip and repeat on the other side.

Poach two eggs, keeping the centres soft if you like them like that.
To assemble, layer the bread with the warm salsa, then the fish, the seaweed and then the poached egg.

Serve immediately, cracking the egg so that the yolk dribbles over the brushetta (which is amazing for mopping up the leftovers with afterwards.
If you try this, let me know what you think! I'll pass it onto Steve!
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