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Ingredients
- 300 g green beans, sliced diagonally
- asparagus, sliced diagonally (optional)
- 100 g macadamia or pistachio nuts
- 4 mandarins
- 2 Cloves garlic, minced
- 1/2 red onion, finely sliced
- 1 small handful mint, roughly chopped
- 1 small handful of coriander
- 3 tbsp macadamia oil
- 3 tbsp extra virgin olive oil
- flaky sea salt
- 4 Tarakihi fillets
- 2 tbsp capers
- 1 knob anchor butter salted, 500g
Method
For the Salad
Boil a large pot of water and cook beans for 3 minutes. With 1 minute remaining, add asparagus (if using). Plunge beans and asparagus into cold water to stop the cooking process and retain the vibrant, green colour.
Meanwhile, roast the nuts in a large pan on medium heat without oil for 5-10 minutes until golden. Remove from heat and leave to cool, before chopping roughly.
Segment the mandarins with a knife and collect the juice in a bowl. Pour the juice over the beans. Place beans, asparagus and mandarin segments in a large bowl. Add minced garlic, nuts, red onion mint and coriander and mix gently.
Finally, blend oils and dress salad. Place on warm plates and season to taste with flaky sea salt.
For the Fish
Heat a large pan and add oil. Place fish skin side down. Pan fry for 2-3 minutes, depending on size. When golden and crispy, turn over and cook for another 1-2 minutes.
Add capers, mandarin juice and butter. Remove from pan and place on top of salad with the juice from the pan.
Tips
How to Chop an Onion
Ingredients
- 300 g green beans, sliced diagonally
- asparagus, sliced diagonally (optional)
- 100 g macadamia or pistachio nuts
- 4 mandarins
- 2 Cloves garlic, minced
- 1/2 red onion, finely sliced
- 1 small handful mint, roughly chopped
- 1 small handful of coriander
- 3 tbsp macadamia oil
- 3 tbsp extra virgin olive oil
- flaky sea salt
- 4 Tarakihi fillets
- 2 tbsp capers
- 1 knob anchor butter salted, 500g