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Civil & Naval's The Gin cocktailCivil & Naval's The Gin cocktailLouis Dyer, manager of Lyttelton's Civil & Naval, describes this cocktail as 'a saffron-infused Gin Southside served with a spot of tea'.

Fried fish with salmorejo, potatoes & avocado

Salmorejo is like a thick gazpacho and originates from Cordoba in southern Spain.

by Ray McVinne | Cuisine issue #156 | Monday, 17 December, 2012
Salmorejo - Makes about 500ml
1⁄2 cup white crustless sourdough bread, torn into small pieces,soaked in water then squeezed dry
4 large tomatoes, peeled, cored and deseeded
2 cloves garlic, chopped
large pinch of chilli flakes
1 egg yolk
1 teaspoon sweet smoked paprika
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil

Put the bread, tomatoes, garlic, chilli flakes, egg yolk, paprika and vinegar in a food processor then process until smooth.

With the motor running, slowlypour in the oil in a thin stream, until the sauce becomes thick and smooth. Taste and season with salt and freshly ground black pepper. Set aside at room temperature.

For the fish, potatoes & avocado
900g Agria potatoes, peeled and sliced 1cm thick
olive oil for frying
800g skinned and boned firm white fish fillets
flour for dusting
2 avocados, peeled, stoned and thinly sliced
coriander sprigs to serve

Steam or boil the potatoes until tender. Keep warm and reserve.

Heat a little olive oil in a frying pan then dust the fish with flour and fry until just cooked through and golden.

Serve the fish on the potatoes with a dollop of the salmorejo, with avocado on the side and coriander sprigs on top.


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