Fillet of Coley with Sauce Vierge & Crushed Potato

Fillet of Coley with Sauce Vierge & Crushed Potato

Serving Size: 4

Fillet of Coley with Sauce Vierge & Crushed Potato

Ingredients

  • 4 x180g pieces of coley, or any other fish you fancy
  • 4 large red tomatoes, roughly-chopped and de-seeded
  • 1 shallot, finely diced
  • A handful of fresh herbs like basil, parsley and chives, snipped
  • A few coriander seeds
  • 250ml Wicklow Rapeseed Oil with Lemon
  • 25ml Wicklow Rapeseed Oil
  • 8 small heritage potatoes, par-boiled
  • A few sprigs of thyme
  • Sea salt and freshly ground black pepper (to taste)

Instructions

  1. To make the Sauce Vierge
  2. Crush the coriander seeds in a pestle and mortar and add to 225ml Wicklow Rapeseed Oil with Lemon.
  3. Season with salt and pepper, then add to a pan on a warm stove with the shallots and heat for a minute or so.
  4. Add the tomatoes and herbs and set to one side to allow the flavours to intensify.
  5. Fry the fish skin-side down in roughly 25ml of Wicklow Rapeseed Oil with Lemon and the thyme for 3 to 5 minutes on each side, depending on your preference and how thick the fish is.
  6. Meanwhile, crush the potatoes 25ml of Wicklow Rapeseed Oil and put in a pot to warm through gently. Season.
  7. To serve, spoon the crushed potatoes into a bowl or plate and place the fish on top. Spoon over the Sauce Vierge. Eat at once, and enjoy!
http://wicklowrapeseedoil.ie/recipes/recipes-using-wicklow-rapeseed-oil-with-lemon/fillet-of-coley-with-sauce-vierge-crushed-potato/

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