Make sure your Christmas presents arrive on time! See gifting options here and then check the cut off dates for your area.

Maggie Beer

Dukkah coated garfish with chickpeas fennel and parsley salad

Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad

Dukkah coated garfish with chickpeas fennel and parsley salad

Step 1: To prepare the salad soak the chickpeas overnight in a large pot of water – the water should come at least 5cm above the peas.

Step 2: Drain the chickpeas and put them in a fresh pot of water.

Step 3: Peel and quarter the brown onion and add it to the pot with the thyme tied into a bundle.

Step 4: Place the pot over a high heat and bring to the boil, then immediately turn the heat down to a simmer and cook slowly for about 1½ hours. When cooked, drain the chickpeas and discard the thyme, and onion.

Step 5: Finely dice the red onion, celery and fennel.

Step 6: Pluck the leaves from the parsley, discarding the stalks, and toss through the warm chickpeas with the chopped vegetables.

To make the vinaigrette

Step 7: Peel and chop the garlic roughly and then cream it with the salt by dragging the back of a large knife over it a number of times on a chopping board. In a mixing bowl whisk the Aged Red Wine Vinegar, Extra Virgin Olive Oil and creamed garlic until amalgamated, then dress the salad while the chickpeas are still warm.

Step 8: To crumb the garfish, dust each fillet in the seasoned flour, shaking off any excess, then dip in the beaten egg and finally coat in the Dukkah.

Step 9: Heat a little Extra Virgin Olive Oil in a large nonstick frying pan, and gently fry each side of the fillets until golden brown, being careful not to overcook – you may need to cook the fish in batches. Drain on absorbent kitchen paper.

Step 10: Place the cooked garfish on a serving platter with a generous squeeze of lemon and serve with chickpea salad.

Ingredients

  1. 150g 2/3 cup Dukkah

Garfish

  1. 1 squeeze lemon juice
  2. 30ml For frying Extra Virgin Olive Oil
  3. 120g 2 free range eggs beaten

Vinaigrette

  1. To taste salt flakes
  2. 8g 2 cloves garlic

Salad

  1. 60g 1/4 bunch flat leaf parsley
  2. 100g 1 stick celery
  3. 6 sprigs fresh thyme
  4. 200g 1 cup dried chickpeas

Dukkah Coated Garfish with Chickpeas, Fennel and Parsley Salad appears in

Add to your favourites
Your basket Your basket   Check out