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CITRUS SALAD & PAN- FRIED FISH WITH BACON & HOLLANDAISE SAUCE
By Ayabonga Gope @ aya _ thecookdude
Serves: 2
INGREDIENTS
For the salad:
• wild rocket
• 1 grapefruit
• 1 pomelo or 2 oranges
• handful cherry tomatoes, halved
• baby carrots
• fennel leaves
• croutons
• feta
For the citrus dressing:
• ¼ cup olive oil
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
For the fish:
• 2 base fish fillets
BEHIND THE APRON
• 2 tablespoons olive oil
• salt & pepper
• 2 tablespoons flour, optional
• 2 tablespoons butter
• 1½ tablespoons lemon juice
• 1 sprig fresh thyme
• 1 garlic clove, crushed
• 4 rashers streaky bacon
For the hollandaise sauce:
• 2 egg yolks
• ½ cup melted butter
• 1 teaspoon white wine or spirit vinegar
• pinch salt
METHOD
1. Peel and slice the citrus into thin rounds. Roast the baby carrots with a drizzle of honey and a pinch of salt until tender.
2. In a large bowl, combine citrus slices, fennel leaves, cherry tomatoes and roasted carrots. Add a little dressing and toss gently. Add croutons and crumbled feta, toss lightly again, and finish with a touch more dressing and black pepper.
3. Whisk all the dressing ingredients together in a
small bowl until smooth and emulsified.
4. Pat the fish dry with paper towel. Lightly dust with flour seasoned with salt and pepper.
5. Heat olive oil in a pan over medium heat. Cook the fish for 5 minutes on one side, then flip. Add butter, thyme and garlic. Spoon the melted butter over the fillets as they finish cooking.
6. Place bacon on a greased tray and roast at 180 ° C for about 20 minutes, or until crisp and golden.
7. To make the hollandaise sauce, place egg yolks and vinegar( or lemon juice) in a heatproof bowl set over gently simmering water. Whisk until thickened and pale.
8. Slowly drizzle in the melted butter in a thin stream, whisking constantly until thick and glossy. Season with salt and a little more lemon juice or vinegar to taste.
9. Arrange the salad on each plate. Place the fish alongside, top with crispy bacon and drizzle with warm hollandaise. Serve immediately. p p p p po po po
56 | Summer 2025 / 26 • essentialflavours. co. za