Jamie Oliver's Pike Perch and Roasted Beet Salad
Over a year ago
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Ingredients
- 1 lemon
- Sea salt
- freshly ground black pepper
- 150ml (5fl oz) soured cream
- 4 x 150g (4 x 5½oz) fillets of pike perch (or cod. halibut. haddock. sea bass). scaled and pinboned
- Olive oil
- 1tsp caraway seeds
- 300g (10½oz) spinach leaves. washed and spun dry
- A few knobs of butter
- Extra virgin olive oil
- 700g (1lb 9oz) mixture of raw red. white and candy coloured beetroot. scrubbed and clean
- Red wine vinegar
- A small bunch of fresh chives. finely sliced
- A small bunch of fresh dill (with flowers if you can get them). flowers reserved. leaves finely chopped
- 1 medium red onion. peeled and finely sliced
- Extra virgin olive oil
Accompaniment
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Description
The juices from the bottom of the pan are absolute gold, so spoon those over the fish too
Method
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1
Preheat your oven to 200C/gas 6. Scatter a few handfuls of rock salt around the base of a large roasting tray. Cut the bottom off each beetroot and stand them up on the salt. Pop into the oven to cook for 1 hour. Mix a pinch of salt and a good squeeze of lemon juice into your soured cream and put to one side.
Once the beets are beautifully roasted, take them out of the oven and turn the temperature down to its lowest setting.
Let the beets cool down a little, then peel them and discard their skins. Quarter the darker purple beets and put to one side. Halve, quarter and slice the rest of the beets and put those into a bowl with the chives, most of the dill and the sliced onion.
Add a pinch of salt and pepper, pour in a splash of red wine vinegar and a lug of extra virgin olive oil, and use your hands to toss everything together really well.
Put a large pan on a medium to high heat. Pinch the skin side of each fish fillet and lightly score a few times, 3cm (1¼in) apart. You just want shallow incisions. Rub olive oil, salt and pepper all over each fillet. lay them in the hot pan, skin side down, cook for about 3 minutes, until the skin is crispy, then flip them over and cook for 1 minute more, until cooked through.
Add the caraway seeds, reserved dill (if you have any dill flowers, add those too) and spinach leaves. Sprinkle over a pinch of salt and leave for 30 to 60 seconds, until the spinach starts to wilt. At that point, take the pan off the heat, dot a few knobs of butter over the spinach, and squeeze over the juice of ½ the lemon.
Quickly toss the reserved dark purple beets into the rest of your beet salad and divide between your plates. Top each salad with some of your spinach and a fillet of fish.
The juices from the bottom of the pan are absolute gold, so spoon those over the fish too.
Finish with a dollop of soured cream and a drizzle of extra virgin olive oil and serve right away.
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