There is absolutely nothing wrong with a beautiful, chilled bowl of gazpacho. Except maybe for the fact that it is never really enough for me. It's fine as a starter but as a main I really do need more. So with this in mind I threw together this little dish last night. The plan was to leave the gazpacho very chunky so that it could double-up as a kind-of-sauce. It worked out pretty nicely...
Stuff you'll need to feed 2:
- About 450g of any firm white fish (I used yellowtail)
- A mixture of mustard seeds, coriander seeds and fennel seeds, all crushed
- 3 tomatoes, quartered
- One red onion, quartered
- A bulb of fennel, quartered (keep the leaves too)
- A tablepoon of red wine vinegar
- One chilli, roughly chopped
- Half a cucumber, peeled
- About 100ml of water
- A few tablespoons of olive oil
Okay, what to do:
1. Preheat your oven to the highest temperature. Rub fish in olive oil and cover with mustard seed mixture.
2. Using a spoon remove the seeds from the cucumber and discard. Add cucumber, along with tomatoes, fennel, onion, olive oil, vinegar, chilli and water to a blender and pulse to form a chunky soup. Place in refrigerator. (The consistency is totally up to you. It can be as smooth or as course as you would like)
3. Grill fish in oven for 8-10 minutes or until done.
To serve, spoon gazpacho into bowls and place fish on top. Garnish with halved cherry tomatoes and fennel leaves. As a final touch drizzle over some extra virgin olive oil.
Another healthy dish that's absolutely perfect for the heat we are going through at the moment. It's light and easy and the fennel adds an interesting dimension. Give it a bash.
Cheers,
Jamie Who
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