Wednesday, 27 August 2014

Kahawai and Potato salad

Kahawai is an underrated fish because of its robust flavour. But it is really delicious in this salad
This kahawai was caught on the weekend by my daughter Rachel and her partner Rod. The skies were blue, the sun was out. They had a great day's fishing in Rod's boat, and generously shared their catch with us.


300 gm of skinned and boned kahawai cut into cubes.
the juice of 2 lemons
2 boiled potatoes (cubed)
1 red onion ( finely sliced and soaked in water for 5 minutes to make the flavour more melllow.)
1-2 tablespoons of capers
1 cup of cooked green beans (cut into thirds)
1/3 cup of creme fraiche
1 teaspoon of dijon mustard
a handful of chopped parsley
freshly ground rock salt and black pepper to taste


Stir the lemon juice through the kahawai cubes and leave to stand in the fridge for at least 1 hour. The lemon juice will "cook" the fish so that it will turn white.
Drain off the lemon juice.
Combine the fish with all the other ingredients and mix well.
Mix together in a large bowl.
Can also arrange individual portions in cos lettuce leaves.

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