Food Service
Crumbed Flathead w/ Beetroot, Orange & Feta Salad
| Pacwest Products: |
Hand Crumbed Flathead Fillets
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| Prep Time: | 10 minutes |
| Cook Time: | 5 minutes |
Earthy beetroot and sweet orange pair up beautifully in this simple salad that pops all the more with a salty olive vinaigrette and chunks of creamy feta. The salad can be constructed within minutes and the vinaigrette is best made to serve. Served with a premium crumbed fish fillet and you have a fantastic dish suitable for lunch or dinner menus. Ideal for larger cafes, pubs and bistros.
We use 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
- Pacific West hand crumbed flathead fillets
- 2 bought and pre cooked beetroots, cut in half, and quartered
- 60 gms feta cheese crumbled salt and pepper to taste
- 1tbs olive oil
- 1 orange
- 1 lime zest and juice
- 2 tbs onion or shallot finely chopped
- 2 tbs red wine vinegar
- 6 cups rocket
- 2 tbs coriander leaves rough chopped
INSTRUCTIONS
For our beetroot, orange & feta salad
Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice. Zest the limes and set aside. Juice the limes into a bowl and add back the zest. Add onion, vinegar, and any juice from the orange. Drizzle in the olive oil and whisk. Add beets and toss well to coat. Season to taste with salt and pepper.
For the hand crumbed flathead fillets
Deep Fry from frozen at 180C for 5-6 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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