Food Service
Flathead Fillets with Rainbow Salad
| Pacwest Products: |
| Prep Time: | 5 minutes |
| Cook Time: | 5 minutes |
Use a variety of radishes to create amazing colour in our ‘rainbow’ salad. Mix Easter egg radish, watermelon radish with standard radish to create a real visual hit. Pair with a premium beer battered snapper fillet to create a dish that suits healthy eaters and fish lovers alike. A labour light dish that is ideal for venues wanting to plate fast and turn tables, this dish will be ideal for most venues.
In our battered snapper with rainbow salad we use Pacific West’s Battered Flathead Fillets.
INGREDIENTS
- 1 lemon, halved
- ½ cup basil leaves, torn if large
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 500 gms mixed radishes, trimmed
- 80 gms Piave cheese or Parmesan, divided
- flaky sea salt
- Freshly ground black pepper
- kosher salt
- Pacific West's Beer Battered Flathead Fillets
INSTRUCTIONS
For the rainbow salad
Thinly slice half of radishes on a mandoline and place in a large bowl. Leave remaining radishes whole if small, or slice in half or into wedges if larger and place in same bowl. Season well with kosher salt and squeeze and scrunch radishes several times with your hands to work salt into flesh. Squeeze lemon halves to get 3 tbsp juice. Save half for zesting later. Add lemon juice to bowl and finely grate half of cheese over radishes, toss well to coat. Using a fork, crumble remaining cheese into bowl. Add basil and 2 tbsp oil and toss again. Taste and season with more kosher salt if needed. Transfer salad to a platter. Drizzle with more oil, sprinkle with sea salt and pepper, and finely grate zest from reserved lemon over.
For the beer battered flathead fillets
Deep fry 180C 2-3 minutes
