Patagonian Tooth fish, artichoke current salad, chive mayonnaise

15 minutes prep time

6 minutes cooking time

4 servings

15 ingredients

15 Ingredients:

  • 6 tblsp extra virgin olive oil
  • 2 tblsp lemon juice
  • 6 roasted and pickled artichoke hearts (quartered)
  • 1/2 cup dried currants (soaked in hot water for 20 minutes and drained)
  • 1 tblsp preserved lemon (finely sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 tsp cumin seeds (toasted and ground)
  • 2 pinches ground tumeric
  • 1 cup continental parsley (torn)
  • Salt flakes and freshly ground pepper to taste
  • 4 portions Patagonian Toothfish
  • 30ml extra virgin olive oil
  • 1/2 cup Kewpie mayonnaise
  • 1 tblsp chives (chopped)
  • 8 nastursham leaves


To make the salad combine together the olive oil, lemon juice, ground seeds and turmeric. Fold in the artichoke, currants, preserved lemon, cherry tomatoes, parsely and season to taste.

Combine together the Kewpie mayonnaise and chives. Place the olive oil in a heated pan and cook the fish, skin side down for 4 minutes. Turn over and cook for 2 more minutes, or until just cooked.

Spread a little mayonnaise onto a plate, top with the fish and place a spoon of the salad to one side. Finish with several nastursham leaves and a little pepper