Catalina Poached Fish Salad

Ingredients

Method

Place the water, wine, pepper corns, bay leaf, garlic and parsley into a frypan large enough to hold the fish fillets. Bring the water to a boil over a moderate flame and then lower to a simmer for 15 minutes. Lower the heat further until the water is just rolling over and slide in the fish fillets. Poach for 6-8 minutes until the fish easily flakes apart. Remove the fish and set aside to cool.
Prepare the salad by slicing the blanched tomato into quarters and then into thin slices, place the tomato into a serving bowl or platter. Add in the halved cherry tomatoes, the sliced celery, onion, capers, torn basil and roughly chopped parsley. In a separate bowl combine the chili flakes with the olive oil, lemon juice, lemon slices and season well with salt and pepper. Pour the dressing over the salad, flake in the poached cooled fish and toss gently to cover with the dressing. Garnish with the cooked prawns and serve.