Soused fish with new potato pesto salad

by Ginny Grant | Cuisine issue #156
Serves: 4Meals don't have to be served piping hot - this sweet and sour fish dish is a summertime favourite that's delicious eaten at room temperature.

You can use any fish you like – oily fish such as kahawai and mackerel work well, but firm-fleshed white fish are also good.

3 tablespoons white wine vinegar
2 teaspoons sugar
1 small red onion, thinly sliced
600g skinned and boned firm fish fillets, cut into bite-sizedpieces
flour for dusting
olive oil for frying
600g new potatoes, washed
2 tablespoons extra virgin olive oil
4 tablespoons basil pesto (I used Genoese Ground Pesto)
2 bunches asparagus (about 12-14 stalks), trimmed, cut into thirds
1⁄2 cup basil leaves
2 tablespoons toasted pine nuts

In a small container, heat the white wine vinegar and sugar to boiling point (I do this in the microwave). Remove from the heat and add the onion then set aside.

Season the fish generously with salt and freshly ground black pepper and dust with flour. Heat a little olive oil in a frying pan then fry the fish, in batches if necessary, for 3 minutes each side or until golden.

Put the fish on a platter and sprinkle with the onion mixture, including any liquid. Set aside for 20 minutes.

Put the potatoes in a saucepan and cover with cold water. Season with salt then bring to the boil. Simmer gently for 15 minutes or until tender. Drain and sprinkle with the extra virgin olive oil. Allow to cool slightly for 5 minutes then cut into 5mm-thick slices. Add the pesto to the potato slices and toss to combine.

Cook the asparagus in a saucepan of boiling water until tender then add to the potatoes, together with the basil, and toss to combine.

Arrange the potato mix on a serving platter. Top with the fish and scatter with pine nuts then serve.


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