- Prep Time: 10 minutes
- Cook Time: 10 minutes
Winter White Salad with Beer Battered Flathead Fillets
As we head into the cooler months now is the time to consider including winter style salads on your menus. Paired with quality beer battered fish fillets (and maybe a serve of chips) this dish will take pride of place on lunch and dinner menus. The dressing can be made one day ahead.
Our Autumn white salad with beer battered flathead fillets is the perfect menu addition for cafes and pubs. Cook, plate and serve in under 10 minutes. Low on labour time, high on profit. This dish is a great addition to venues who need to turn tables efficiently.
For our Autumn white salad with beer battered flathead fillets we use Pacific West’s Beer Battered Flathead Fillets.
Premium Flathead fillets in a traditional beer batter.
Product code: 1969 / Portions size 50 gm Ave / Portions per carton: Approx 60 / Carton size: 3 x 1kg
Product code: 1956/ Portions size 50 gm Ave / Portions per carton: Approx 20 / Carton size: 6 x 1kg
Ingredients
- Pacific West Beer Battered Flathead fillets
- 350 gm mixed winter white vegetables (such as cauliflower, fennel bulbs, daikon radishes)
- 2 white endive, leaves separated
- 1 Asian pear or firm Bosc pear, halved lengthwise, cored, thinly sliced
- 3o gm Piave cheese, shaved
- 1 tbsp extra-virgin olive oil
- 1 tsp finely grated lemon zest
- 3 tbsp fresh lemon juice, divided
- Maldon sea salt + freshly ground black pepper
- ½ cup whole milk yogurt
- ¼ cup mayonnaise
- 1 garlic clove, finely grated
- Kosher salt
Instructions
For our Autumn white salad
Trim stems of vegetables. Cut out core of cauliflower (if using). Thinly slice vegetables crosswise. Toss vegetables, endive, pear, and cheese in a large bowl. Add oil and 1 tbsp fresh lemon juice. Season with sea salt and pepper. Using your hands, toss salad until well coated. Chill while you prepare the dressing. Whisk yogurt, mayonnaise, garlic, lemon zest, and remaining 2 tbsp lemon juice in a small bowl, season with kosher salt. Arrange about one-quarter of salad on a large platter. Drizzle some dressing over, letting it fall into the nooks and crannies of the vegetables. Add another one-quarter of salad, drizzle with dressing in same manner. Repeat with remaining salad and dressing. Season with kosher salt and pepper.
For the beer battered flathead fillets
Deep fry 180C 4-5 minutes
Australian pears, cauliflower, endives, fennel and daikon radishes are some of the joys Winter offers us. Take advantage of in season Winter fruits and vegetables to create a chic and crunchy shaved winter white salad.
Recipe and image courtesy Bon appetit
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