Patagonian Tooth fish, artichoke current salad, chive mayonnaise

15 minutes prep time

6 minutes cooking time

4 servings


To make the salad combine together the olive oil, lemon juice, ground seeds and turmeric. Fold in the artichoke, currants, preserved lemon, cherry tomatoes, parsely and season to taste.

Combine together the Kewpie mayonnaise and chives. Place the olive oil in a heated pan and cook the fish, skin side down for 4 minutes. Turn over and cook for 2 more minutes, or until just cooked.

Spread a little mayonnaise onto a plate, top with the fish and place a spoon of the salad to one side. Finish with several nastursham leaves and a little pepper