Toothfish Cheeks served with a Fig and Blue Cheese Salad
4 Toothfish Cheeks
200g Baby spinach leaves
100g Kikorangi Blue Cheese
2 Tblsp Sliced Almonds
2 Tblsp Olive oil French dressing
1 Tblsp Balsamic reduction
1. Dust toothfish cheeks in well seasoned flour.
2. Seal in pan, transfer to hot oven for 8mins then rest in warm place.
3. While fish is cooking prepare a simple salad of sliced figs, bluecheese, almonds and spinach. Toss with dressing and serve on toothfish with a drizzle of balsamic reduction.
Recipe supplied by Adrian Hill.
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