Three Fishes With Three Herb Salsa
by Nigella. Featured in NIGELLA SUMMERIntroduction
You can take the girl out of the eighties, but you can't quite take the eighties out of the girl. Far be it from me to call for a return to la nouvelle cuisine, but this is a chunky hommage to the seafood medleys of yore. You don't have to adhere to the three-fish rule if you don't want to; you don't even need to use the fish I specify. Any fish will do here, but certainly the coral, deep pink and white-ish mixture specified looks, and tastes, wonderful.
For US cup measures, use the toggle at the top of the ingredients list.
You can take the girl out of the eighties, but you can't quite take the eighties out of the girl. Far be it from me to call for a return to la nouvelle cuisine, but this is a chunky hommage to the seafood medleys of yore. You don't have to adhere to the three-fish rule if you don't want to; you don't even need to use the fish I specify. Any fish will do here, but certainly the coral, deep pink and white-ish mixture specified looks, and tastes, wonderful.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 6-8
For the Fish
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets (approx. 150g / 5oz each)
- 2 swordfish fillets (approx. 150g / 5oz each)
- 2 tuna fillets (approx. 150g / 5oz each)
- 3 tablespoons olive oil (for frying)
For the Three Herb Sauce
- 125 millilitres extra virgin olive oil
- zest of 1 lemon
- juice of ½ lemon
- 3 tablespoons chopped fresh parsley
- 2 tablespoons capers (preserved in vinegar) drained but not rinsed
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- salt
- pepper
For the Fish
- 2 Alaskan, organic or ASC-certified Scottish salmon fillets (approx. 150g / 5oz each)
- 2 swordfish fillets (approx. 150g / 5oz each)
- 2 tuna fillets (approx. 150g / 5oz each)
- 3 tablespoons olive oil (for frying)
For the Three Herb Sauce
- ½ cup extra virgin olive oil
- zest of 1 lemon
- juice of ½ lemon
- 3 tablespoons chopped fresh parsley
- 2 tablespoons capers (preserved in vinegar) drained but not rinsed
- ½ teaspoon dried oregano
- ½ teaspoon dried mint
- salt
- pepper
Method
- Make your herb sauce by combining everything in a bowl, whisking it together rather like a salad dressing. Leave it to macerate for at least 15 minutes for the flavours to develop.
- Cut each fillet of fish into three pieces so that you have longish strips. Fry them in the olive oil beginning with the salmon as it will need the longest, then the swordfish and finally the tuna.
- Arrange them on a large flat plate so that the different fish intermingle, and drizzle the herb sauce over the top. Serve the remaining sauce in a bowl alongside.
- Make your herb sauce by combining everything in a bowl, whisking it together rather like a salad dressing. Leave it to macerate for at least 15 minutes for the flavours to develop.
- Cut each fillet of fish into three pieces so that you have longish strips. Fry them in the olive oil beginning with the salmon as it will need the longest, then the swordfish and finally the tuna.
- Arrange them on a large flat plate so that the different fish intermingle, and drizzle the herb sauce over the top. Serve the remaining sauce in a bowl alongside.
Additional Information
MAKE AHEAD / STORE:
Salsa can be made a day ahead and stored in a jar in the fridge. Remove from the fridge an hour before using and whisk well before serving.
MAKE AHEAD / STORE:
Salsa can be made a day ahead and stored in a jar in the fridge. Remove from the fridge an hour before using and whisk well before serving.
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What 2 Others have said
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Posted by mercury613 on 3rd April 2021
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Posted by Clairette on 10th April 2020
Show more commentsI didn’t follow the recipe for the three fishes but just pan roasted some salmon and topped it—and the accompanying garlic mashed potatoes—with the salsa. Absolutely delicious.
The 'salsa' was delicious, I put it on 'hollandse maatjes', superb!