GIANT Fish Fingers.. served with Minty Pea & Smashed Potato and Tartare
January 29, 2014
"Curious crazy skills" - At our recent event Simon had a little tune in around our participants and created dishes that best share a little something about them, or their experience of the event… Today a Monumental Fish Finger, just for you Chris.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6
To a pan of salted, boiling water add your chunks of potato and gently boil. Meanwhile in a large roasting dish, (choose a nice one as you'll serve this straight to the table), add a few glugs of olive oil, sprinkle in the fennel seeds and some sea salt and black pepper and massage your fish, coating it all over. Place the fillets skin side down and drizzle with a little olive oil. Place in a preheated oven 180c and roast for 5 mins. Next, into a food processor add the breadcrumbs, 2 peeled garlic cloves and adding a little oil from the anchovy fillets, whizz it all up and set aside into a bowl. Into the empty food processor add 15 grams of anchovy fillets, that's half a small tin, the drained sun dried tomatoes, remaining peeled garlic, basil, chilli, parmesan, zest and juice of lemon and a glug of balsamic, whizz it all up to a paste. Take your fish from the oven spoon and spread the fillets with the paste. Once coated cover in the breadcrumb mix, add the sprigs of rosemary and thyme then drizzle with a little olive oil and return to the oven for approx 10 mins, until the fish is cooked and the topping is crisp and golden. Add the peas to the boiling potatoes. Meanwhile, to make the tartare sauce, rinse the processor, add gherkins, capers, parsley, the rest of the anchovies and oil, the zest and juice of 1/2 the lemon and a dash of extra virgin olive oil and whizz it up until fairly smooth. Add this to the mayonnaise with the rest of the lemon juice, taste and adjust the seasoning, finally place in a groovy bowl and sprinkle with a dusting of paprika and a drizzle of extra virgin olive oil. Drain the potatoes and peas, letting them steam dry for a few minutes, add the butter and mint sauce and roughly mash, place in a warmed serving bowl. Remove your monumental fish finger from the oven, crispy and golden , serve immediately with your lovely minty pea mash, fresh tartare sauce and a nice crispy salad..........enjoy!
Why fish..... Chris has spent a barren 20 years not eating fish, until the day he expanded his food range at heart kitchen, using one of our simple steps ... for Chris, to simply discern what comes from truth and what comes from conditioning ,with awareness... " we can only have choice or make healthy choices in our life, to that, that we are aware of " and man are these choices heavily held down by our conditioning .... Enjoy your monumental fish Chris
A few powerful words from Chris ....
Hi Simon. Great question. Certainly becoming a vegetarian was very much a conscious decision at the time and had been something I had been considering for a while. I believed it to be a healthier lifestyle, I had been concerned about the ethics of modern animal husbandry around economics and health, and I believed that eating meat was an inefficient solution to feeding the world. I had never bought into the idea that man was never supposed to be eating meat however and certainly never attempted to try and convince anyone else that they should be adopting a vegetarian lifestyle. At around the time of the heart kitchen and after being involved in Heart Intelligence for a little while I realised that I had reached a place where I was no longer examining my standpoint on this and whether it was still working for me. I was experiencing some disquiet that I had somehow had taken on a stance which had to be permanent and unexaminable. Afterall could any decision I make serve me for all time whether it be dietry choices, relationships, career etc? It became increasingly clear that holding that view is at best delusionary and at worst downright arrogance. Heart Kitchen gave me the opportunity to safely explore my relationship to this particular aspect of food in the company of a loving friends, who are all committed to making their own discoveries, as we celebrate the joy and wonder of cooking and eating together. I now regularly eat fish and seafood. And I really enjoy it. I am feeling in to the idea of incorporating other meat into my diet but the step I have taken over seafood is exactly right for me at this time, yet open to the fact that in another moment something else will be right. It is all about really listening to that part of ourselves which knows what is good for us and brings us closer to our joy in any given moment. That is Heart Intelligence and as Christian would say - 'Simple and Not easy!