Catalina Poached Fish Salad
Ingredients
- About 1.5lt of water
- 1/2 cup white wine
- 2 pepper corns
- 1 bay leaf
- 1 clove garlic
- 4 parsley sprigs
- 600g firm white fish fillets (such as coral trout, snapper, Dory or Perch)
- 1 large tomato, blanched, peeled and seeded
- 200g cherry tomatoes, halved
- 1 celery stalk, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tbsp salted capers, rinsed and roughly chopped
- 10 torn leaves of basil
- 1/4 cup parsley leaves
- Pinch chili flakes
- 1/4 cup Bertolli Extra Virgin Olive Oil (Gentle Taste)
- 1 tbsp lemon juice
- 1/2 lemon, peeled and thinly sliced into 1-2mm slices
- Salt and pepper
- 4 large cooked prawns