Pan Seared Marlin + Watercress Salad

Ingredients

  • 400g Marlin fillet
  • 1 Knob of butter

 

  • DRESSING
  • 4 tbs olive oil
  • 1 horseradish root or 1 tsp horseradish cream
  • 1 tbs Dijon mustard
  • ¼ tsp raw sugar
  • Juice of 1 lemon
  • ½ bunch of chives
  • Salt and pepper to taste

 

  • SALAD
  • 1 bunch of watercress
  • ½ bunch of chives
  • 12 cherry tomatoes
  • 2 baby beetroot
  • 1 avocado

 

  • RICE
  • 1 cup rice
  • 1 ¾ cup water
  • Pinch of salt
  • 1 lemongrass stem

Method

Serves 2

  • Rinse the rice and add the required water with a pinch of salt and bruised lemongrass
  • Turn on the rice cooker and leave
  • Pick watercress and add to a bowl
  • Add chopped chives and cut tomatoes
  • To a mortar and pestle add oil, chopped chives, horseradish, salt and pepper, lemon juice and sugar
  • Pound and grind away to create a flavour sensation
  • To a hot pan add a touch of olive oil and a knob of butter
  • Immediately add marlin and season
  • When the marlin is half cooked through, flip and turn off heat to allow it to rest.
  • Dress the salad, top with avocado and sliced beetroot or radish
  • Add the cooked rice to the dish and plate the marlin
  • Enjoy
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