Eating In: Spring Party Menu
Everyone, fasten your seat belts. Goldmine is coming at ya with three recipes. Pan-fried fish with brown butter and parsley, sage roasted potatoes and mango salsa (to go with the fish, if you please).This is the menu that I served at my mother's recent birthday party. Along with the kale salad and cheese platter. I got the recipes for the fish and potatoes from Donna Hay her and here and the mango salsa is my own. Enjoy!
Pan Fried Fish with Brown Butter and Parsley
Serves 2
The Goods:
- 40g butter (2 tbls.)
- 2 x 200g firm white fish fillets, skin on
- 1 clove garlic, crushed
- 1 tablespoon finely grated lemon rind
- ¼ cup (60ml) dry white wine
- 2 tablespoons chopped flat-leaf parsley leaves
- sea salt and cracked black pepper
Directions:
Melt the butter in a large non-stick frying pan over medium heat. Add the fish, skin-side down, and cook for 2–3 minutes. Turn the fish and cook for a further 2–3 minutes or until browned. Add the garlic, lemon rind and wine to the pan and cook for 1–2 minutes or until the fish is cooked through. Sprinkle fish with parsley, salt and pepper and lemon wedges.
Crispy Potatoes with Sage and Garlic
Serves 6
The Goods:
- 1.5kg chat (baby) potatoes
- 1 cup sage leaves
- 6 cloves garlic, unpeeled
- ½ cup duck fat, melted*
- Sea salt and cracked black pepper
Directions:
Preheat oven to 200°C (400°F). Place the potatoes in a saucepan of salted cold water and bring to the boil. Cook for 10 minutes or until tender. Drain, allow to cool slightly and remove skins (I left the skins on). Place the potatoes in a baking dish with the sage, garlic and duck fat and sprinkle with salt and pepper. Bake for 40–45 minutes or until golden and crispy.
*the duck fat is definitely worth the splurge. I found it at Fresh Market.
Mango Salsa
Serves 6
The Goods:
- 1 ripe mango, diced
- 1/2 of a fresh pineapple, diced
- 1 jalapeno, minced
- 1/2 a medium red onion, diced
- 3 tbls chopped fresh cilantro
- Juice of 2 limes
- 1 tbls granulated sugar
- Salt and pepper
Directions:
Toss all of the ingredients into a bowl. Assemble it at least an hour in advance so you have time to allow the flavors to blend together a bit. Serve on fish, chicken, chips, etc.
Food by: Megan Forbes
Photos by: Christina Hussey