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Fishtoft Salad
450g (1lb) cod or haddock fillets 1 lemon 1 green pepper, de-seeded and cut into rings 4 tomatoes, sliced 1 iceberg lettuce, shredded 1 bunch radishes, grated (reserve some for garnish) Dressing 15ml (1 tablesp) made mustard 15ml (1 tablesp) vegetable or olive oil Juice of 1 lemon Freshly milled black pepper 15ml (1 tablesp) chopped parsley 1 bunch spring onions, finely chopped (reserve 4 for garnish) |
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Cook dried peas according to packet instructions. Drain, put fish in a shallow glass dish. Add lemon juice (reserving a slice of lemon for garnish). Cover and cook in the microwave on Full Power for 5 minutes. Alternatively, poach fish in lemon juice with 150ml (¼pt) water for 10 minutes. Cool. Drain, then cut into chunks. Mix with the remaining salad ingredients. Transfer to a serving dish.
Combine all the dressing ingredients, then pour over the salad.
Garnish with reserved radishes, spring onions and lemon twist.
650 watt microwave
| Serves 4 |
British Edible Pulse Association