Pan fried Hiramasa kingfish with quinoa and pistachio salad and gremolata
Ingredients:
½ Orange zest
1 Cinnamon stick
1 Spanish onion
2 Garlic cloves
1 Large carrot
1 Red capsicum
1 Green zucchini
1tsp Paprika
500g Quinoa
100g Toasted pistachios
100g Currants
Salt/pepper
Hiramasa kingfishMethod:
1. Place orange zest and cinnamon in a pot of water and bring to the boil and reduce by half (you need enough liquid to cover the quinoa)
2. Dice the onion, carrot, capsicum and zucchini small and sweat off in a small amount of oil set aside
3. Sweat off the chopped garlic, paprika and in a pan and add to the vegetables
4. Put the quinoa in a bowl and add salt, pepper and a knob of butter and stir add the hot liquid till covering the quinoa and cover with cling wrap for 5min
5. Folk the quinoa and check if cooked
6. Add the vegetables, pistachios and currants and check the salt and pepper
7. Finish with fresh chopped parsley
8. Serve with grilled fish
This Chef’s recipe by Jacqui Gowan is provided to Inside Cuisine courtesy of The Burlington Bar and Dining, Crows Nest. It will be available on the new ‘light lunch’ menu for a limited time from 1st March 2012.
The Burlington Bar and Dining
6 Burlington Street Crows Nest NSW Australia
+61 2 9439 7888
