Fish Flatbreads with Lemon and Lime Mayonnaise and Pineapple Salsa Recipe
Serves 6
Ingredients:
2 cups baby kale leaves
1 cup onion sprouts
Crumbed Fish
4 snapper fillets
1 cup flour mixed with 1 tsp paprika and 1 tsp tumeric
2 eggs, beaten with 2 tbsp milk
2 cups panko crumbs
oil, for frying
Flatbread
250g bread flour
pinch each salt and sugar
25g unsalted butter, softened
125ml water
Lemon and Lime Mayonnaise
3 free-range egg yolks
1 tsp Dijon Mustard
2 limes, zest and juice
1 lemon, juice
1 tsp Angostura aromatic bitters, to taste
2 cups extra virgin olive oil
Pineapple Salsa
½ fresh pineapple
2 red chillies, deseeded,
1 cup fresh coriander leaves
1 tbsp sweet almond oil
½ tsp Angostura aromatic bitters
Method:
Put all flatbread ingredients in a bowl; mix into a dough. Roll into a cylinder shape; cover with plastic wrap and rest overnight in the fridge or for 3-4 hours.
Cut fish into pieces. Dust fish with flour mix, dip in egg then coat with panko crumbs. Fry fish in oil until crispy and golden. Keep warm.
For mayonnaise, blend egg yolks and mustard in a food processor until smooth. Add lime zest and juice, lemon juice and Angostura aromatic bitters. With the motor running, pour in oil. Once this has thickened, season to taste. Refrigerate.
For pineapple salsa, cut pineapple into 1cm dice. Thinly slice chillies, chop coriander. Mix together in a bowl with almond oil, Angostura aromatic bitters and freshly ground black pepper.
Divide flatbread dough into six portions. Roll each out to a thickness of 3mm to make a 20cm-long oblong shape. Cook flatbreads on a heated, oiled hotplate for 2 minutes each side. Keep covered while cooking remaining flatbreads.
To serve, spread some mayonnaise on each flatbread. Top with fish, a spoonful of salsa and baby kale and sprout salad. Fold over, using a skewer to hold together. Serve immediately.
