Ingredients
- Raspberry Vinaigrette
- About 25 raspberries
- 1 1⁄2 tablespoons red wine vinegar
- 1 -2 tablespoon honey (or maple syrup)
- 1⁄2 teaspoon Dijon mustard
- 4 1⁄2 tablespoons olive oil
- Pan Seared Fish
- 2 fish fillets
- 2 sprigs rosemary (about 3 inches long)
- 1 garlic clove (halved)
- 1 chilli pepper (halved and seeded)
- 2 tablespoons olive oil
- salt and pepper
Pan Seared Fish with Raspberry Vinaigrette
Method
- To make the vinaigrette, begin by mashing the raspberries with a fork then mix with the red wine vinegar
- Let stand for 30 minutes
- Strain through a sieve to remove raspberry seeds
- Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette
- Salt and pepper the fish fillets to taste
- Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil
- Remove rosemary, chili and garlic when slightly browned
- Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily
- Time for searing depends on thickness of your fillets and type of fish you use
- Arrange fillets on plates, add rosemary, chilli and garlic
- Add raspberry vinaigrette and serve with crusty bread and a green salad
Comments
Thanks to Harbour Fish – fish fillets, and to Ettrick Gardens –raspberries, for providing the ingredients used in the demonstration at the market
Please click here if you would like to download a printable copy
