Good_Things_Magazine_AprilMay_2017

ENTERTAINING & INTERIORS

goodthingsmagazine.com 61

Recipes taken

from Harvest,

written, shot

and illustrated

by Emilie

Guelpa,

published by

Hardie Grant,

RRP £15

FRIDAY

Pan-fried fish

with beetroot

& pear salad

Add additional wow factor to

this dish by using golden or

candy-striped Chioggia beetroot,

or browse your local farmers’

market for more options.

Serves 4

INGREDIENTS

For the salad

• 4 beetroot, peeled


• 3 lemons


• salt and freshly ground black pepper


• 3 tbsp extra virgin olive oil


• 4 tbsp thinly sliced mint


• 3 firm pears


• 3 tbsp lemon juice
  For the fish


• olive oil, for cooking


• 4 x 150g firm white fish fillets


• lemon wedges, to serve

METHOD

1. For the salad, use a food processor to
   shred the beetroot into long, thin strips,
   or cut into long, thin matchsticks by

hand. Put in a large bowl and set aside.

2. Remove the skin from the lemons
   with a sharp knife, cutting away the
   peel and bitter white pith. Using a small
   bowl to catch any juice, cut between
   the membranes to remove each lemon
   segment, adding them to the beetroot.


3. Squeeze any remaining juice from the
   lemon membranes into the small bowl,
   season the juice and add the olive oil.
   Set aside until ready to serve.


4. Add the mint to the beetroot and
   lemon segments and toss to combine.


5. Prepare the pears just before serving
   to prevent discolouring. Slice the
   cheeks off the pears, leaving the cores
   behind. Cut each cheek into thin slices,
   then into long, thin matchsticks. Toss

with the 3 tbsp of lemon juice to

prevent discolouration.

6. Heat a heavy-based frying pan over
   medium–high heat. Add a generous
   splash of oil and cook each piece of fish
   for 5–6 minutes, or until golden-brown
   on one side and cooked almost halfway
   through. Turn the fish over and cook for
   a further 4–5 minutes, or until the flesh
   is opaque and flakes easily. If necessary,
   you may need to use two pans or cook
   the fish in batches.


7. To serve, add the pear to the beetroot
   salad and toss to combine. Dress with
   the lemon dressing and check for
   seasoning. Divide the fish and salad
   between the serving plates, add the
   lemon wedges and serve immediately.

Harvest_MATT ZPCathy 2ZP.indd 61 03/04/2017 20:42