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
