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

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

Annabelle White

Publication: NZ Woman's Weekly

NZ Woman's Weekly

Ratings: No ratings yet

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

No ratings yet

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

  1. 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.
  2. 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.
  3. Cook the bacon rashers until crispy.
  4. Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.

 


   

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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