Fish and Spiced Chips with a Harissa Tahini dressing.
I rustled this one up for a mid-week supper. Rather than do ordinary chips, veg, dressing I decided to go with a Middle Eastern theme. I basically made roast chips, salted the aubergine to enhance the flavour and to marry all the spices together made a standard tahini dressing with the addition of some Harissa.
Chips: A few floury potatoes cut into 1cm long chips/ 1 tsp paprika/ 1tsp turmeric/ 1 tsp cumin./ 1/2 ts salt/ 1-2 tbsp oil.
Aubergine: 1 large cut into 5mm slices. Salt.
Tahini Harissa dressing: 1 tbsp tahini/ 2tbsp natural yoghurt/ 1 crushed clove garlic/ juice of 1/2 lemon/ 1tsp Harissa/ salt and pepper.
Fish: Any nice chunk of fish you like. I used cod, but haddock, halibut, coley, pollack will be fine. Scaled and skin dried.
Heat oven to 200c Fan
1) Par-boil potatoes for 6-7 minutes on a soft boil. Drain and let them steam dry for a few minutes. Meanwhile, mix the oil and spices together. Coat chips with mixture, place on baking tray and roast for 45 mins. Salt when they come out.
2) As the chips are starting to boil, put sliced aubergine in a sieve and sprinkle generously with salt. Let stand for 30 mins. Wash and dry the slices after this.
3) Place fish in a medium hot frying/ griddle oiled pan. Season white flesh once in the pan. Cook until the flesh turns solid white just over halfway up. Turn fish over and continue to cook until centre of fish is at least 45c, max 50c. About 2 minutes more.
4) Once fish is started, cook aubergines in another pan for a couple of minutes per side.
5) Mix all the dressing ingredients together, adjust taste to your liking with more lemon juice or Harissa.
Place dresses of dressing on the side of a plate and drag a spoon through to the other side. Put a stack of chips one side, on the other arrange the aubergine neatly with fish placed on top.
Critique: A wonderful mid-week supper that would fit nicely on a restautant menu. The chips were moreish and the dressing could maybe have had more kick.