1lb(500 g) cooked white fish fillets, e.g. plaice, skinned and cut into 5 cm/2 inch slices
4 oz (125 g) cooked peeled prawns
1½ oz (1 x 40 g) can anchovy fillets, drained and chopped
4 tablespoons black olives, pitted and sliced
2 tablespoons chopped baby fennel
Chopped fennel leaves, to garnish dressing:
3 tablespoons sunflower oil
6 tablespoons dry white wine
1 tablespoon lemon juice
1 small onion or shallot, finely chopped
1 garlic clove, crushed
1 red pepper, cored, deseeded and finely chopped
Salt and pepper
Instructions
Put all the ingredients for the dressing into a saucepan and bring to the boil. Remove from the heat and leave to cool.
In a bowl, carefully toss the fish, prawns, anchovies, olives and fennel. Pour on the cooled dressing and stir gently, taking care not to break up the fish. Garnish with chopped fennel leaves.
Keyword Fish recipes, Prawn Recipes, Salad recipes