Tarakihi with sauce vierge

Name: Tarakihi with sauce vierge
Cook time: 20 min
Yield: 2
Cuisine: Mediterranean

pan-fried potatoes and tartare sauce

Ready in around 20 mins

RECIPE FACT:

Sauce vierge or virgin sauce, a classic in French cuisine, is served in many bistros to accompany fish or shellfish

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE SAUCE VIERGE:
Cut the tomato into 1 cm cubes and add to a bowl. Roughly chop the mixed olives and add to the bowl. Pour in the sauce vierge and stir to combine. Cut the woody ends off the sweet stem broccoli and slice into small bite sized pieces.
2. TO COOK THE PAN-FRIED POTATOES:
Spray a non-stick frying pan with oil and place over a high heat. Once hot add the steamed gourmet potatoes and cook for 2-3 mins. Add the broccolini and cook for a further 4-5 mins stirring regularly. Remove from the pan, season with salt and cover to keep warm.
3. TO COOK THE TARAKIHI:
Remove the tarakihi fillets from their packaging, rinse under water and pat dry with a paper towel. Season with salt and pepper. Heat a drizzle of oil in a non-stick frying pan over a medium heat and once hot add the tarakihi fillets to the pan. Cook on each side for 2-3 mins. Add the sauce vierge and cook for 30-60 secs then remove from the heat and serve immediately.
TO SERVE:
Arrange mizuna, pan-fried potatoes and broccolini onto plates. Top with tarakihi fillets, pouring over sauce vierge and any pan juices. Dollop with tartare sauce and sprinkle with toasted pinenuts.