Food Service
Fennel Salad with Hand Crumbed Flathead
| Pacwest Products: |
Hand Crumbed Flathead Fillets
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| Prep Time: | 5 minutes |
| Cook Time: | 15 minutes |
A seriously simple fennel salad recipe, with a pomegranate molasses and sumac dressing pairs nicely with premium crumbed flathead fillets. This dish requires minimal labour and the fennel salad can be scaled prior to service. A great lunch menu addition that will suit any venue wanting to output quality meals in a timely fashion.
We serve our fennel salad with Pacific West’s hand crumbed flathead fillets. Wild caught Flathead fillets hand coated with fresh panko crumb. Skinless and deboned with an upmarket presentation.
INGREDIENTS
- 1 tbsp sumac
- 1 Tbsp. pomegranate molasses
- 1 lemon, juiced
- 2 bulbs fennel, very thinly sliced
- 2 tbsp. extra-virgin olive oil
- a handful of leaves mint
- Pacific West's Hand Crumbed Flathead
INSTRUCTIONS
For the fennel salad
Put the thinly sliced fennel into a bowl full of iced water to soak for 10 minutes, then drain really well. this makes it super crunchy and crisp. Tip onto a platter or serving plate. Whisk together the oil, pomegranate molasses, lemon juice, _ the sumac and some seasoning. Pour all over the fennel and then sprinkle over the remaining sumac and scatter with mint leaves.
For thehand crumbed flathead fillets
Deep fry 180C 4-5 minutes
PACIFIC WEST
Hand Crumbed Flathead Fillets
Flathead fillets hand coated with fresh panko crumb. This natural fillet is skinless, deboned and has a quality up-market presentation.
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