Smoked tarakihi with crispy bacon and minted warm new potato and fennel salad

Ingredients
1 cup | Fennel bulb, fresh |
3 cups | New potatoes |
¾ cup | Creamy mint & anchovy dressing |
1 to taste | Salt |
1 to taste | Pepper, milled |
480 g | Tarakihi fillets, or similar fish, smoked |
¾ cup | Water |
3 Tbsp | Olive oil |
10 | Bacon rashers, streaky |
1 | Lime, or lemon |
Directions
- Cook the new potato slices in salted water for 8 minutes, before adding the sliced fennel bulb and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint & anchovy dressing.
- Place the smoked fish (4 x 120g pieces) into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
- Cook the bacon rashers until crispy.
- Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.
https://www.eatwell.co.nz/recipe/350/Smoked-tarakihi-with-crispy-bacon-and-minted-warm-new-potato-and-fennel-salad/
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