Steamed Cream Dory with Asparagus, Capers and Olive Vinaigrette

Opt for fresh fish instead of meat with this recipe from the Balance Café
Monday , 21 January 2013
Steamed Cream Dory with Asparagus, Capers and Olive Vinaigrette
Steamed Cream Dory with Asparagus, Capers and Olive Vinaigrette

INGREDIENTS
900g fillet cream dory, cut into chunks 
¼ cup olive oil (to coat fillets before boiling)
Salt and white pepper, to taste

FOR THE CAPER AND OLIVE VINAIGRETTE 
2 tsp pommery mustard   
2 tomatoes, diced
2 tbsp sherry vinegar
½ cup olive oil
2 tbsp shallots, finely chopped  
2 tbsp chives, finely chopped
1 tsp capers 4 tbsp olives
Salt and white pepper, to taste

FOR THE GARNISH
454g asparagus
3 tbsp rock salt
1 tbsp sherry vinegar
¼ cup olive oil

METHOD
1. To make the dressing: in a mixing bowl, add the pommery mustard and sherry vinegar and mix well. Add the rest of the ingredients and season with salt and pepper. Set aside.
2. Cut a little cross on top of the tomatoes, just deep enough to cut the skin. Drop them into rapidly boiling water for 30 seconds then drain and run under cold water until they’re cool enough to handle.
3. Peel off the skin and cut tomatoes into quarters and remove the pulp and seeds. Dice finely and set aside.
4. Peel and wash the asparagus and cook in boiling water seasoned with the rock salt then chill in ice water and set aside. Warm the asparagus in a pan with olive oil and sherry vinegar, just before the fish is ready to be served.
5. To make the cream dory: coat both sides of the fish fillets in olive oil and season with salt and pepper. Steam for 3 to 5 minutes. Pour the vinaigrette over the fish and serve with warm asparagus.

Per serving: 387 calories,17g fat, 32g protein, 59g carbohydrates, 11g dietary fibre, 12mg cholesterol, 325mg sodium

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