Fennel, cucumber and apple salad with white fish

It was hot in Italy. Fresh salads  taste even better in this kind of weather.

Start with the dressing. Mix 150 grams of Greek yoghurt with 2 table spoons of lemon juice, 1 spicy little pepper, 2 pickled anchovies, ½ teaspoon of mustard of Dijon, pepper and salt. Add 2 table spoons of chopped mint leaves and store in the fridge.

Heat the oven at 180°. Chop 2 garlic cloves. Add a few pieces of preboiled potatoes. Bake in the oven in a drizzle of olive oil. Add 2 table spoons of rinsed desalted capres and 300-400 grams of cod for 2p during the last 10-15 mins .

Chop 1 fennel, 1 green apple and 1 cucumber. Mix the vegetables with the dressing.

Probably a bit too pale on your plate, but a lovely and fresh combination.


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