Crumbed Aquna Murray Cod, Yoghurt Tartare Sauce and Herb Salad – By Josh Niland

INGREDIENTS

4x 200g Aquna Murray Cod fillets
150g plain (all-purpose) flour
4 eggs, lightly whisked
200g white panko breadcrumbs
250ml ghee
Sea salt flakes
Freshly ground black pepper

YOGHURT TARTARE SAUCE

375g natural yoghurt
1 large red onion, finely diced
3 tsp small salted capers, rinsed, dried
and finely chopped
60g coarsely chopped dill pickles
2 tbsp finely sliced flat-leaf parsley
leaves

HERB SALAD

1 bunch flat-leaf parsley, leaves picked
1 bunch dill, leaves picked
1 bunch French tarragon, leaves picked
30g watercress leaves
35g wild rocket leaves
2 large butter lettuce, broken into
bite-sized pieces

SHALLOT DRESSING
Pinch of salt
1 tsp caster sugar
6 french shallots, thinly sliced into rings
140ml extra-virgin olive oil
50ml Chardonnay vinegar or white-wine
vinegar with a pinch of sugar

METHOD

1. For the tartare sauce, stir all ingredients together in a
   mixing bowl. Set aside in the fridge until required.
2. Dip the Aquna fillet into the flour until lightly coated.
   Add the floured fillet into the egg mixture, followed by
   the breadcrumbs, pressing gently to coat it well. Place
   on a plate and repeat with the remaining three fillets.
3. Heat half the ghee in a large frying pan over a medium
   heat. When the pan reaches a light haze, carefully
   add 2 Aquna fillets into the pan. Cook on one side for
   approx. 4 minutes, making sure the temperature of the
   pan doesn’t get too hot. Turn the fillets and cook the
   other side for a further 4 minutes until crisp and golden.
4. Place on a wire rack to rest while you cook the
   remaining two fillets. Wipe the pan, then repeat with the
   remaining ghee and two Aquna fillets.
5. For the shallot dressing, combine the salt, sugar, and
   shallot in a bowl. Leave for 10 minutes, then stir in the
   olive oil and vinegar. This is a split dressing so don’t
   whisk. Before serving, stir with a spoon and ensure
   a proportionate amount of oil, vinegar and shallots
   season the herbs.
6. Combine the herbs, watercress, rocket, and lettuce.
   Toss with enough of the dressing to lightly coat the
   leaves. Serve alongside the crumbed Aquna in a
   separate bowl.

Recipe supplied by Aquna and Josh Niland.