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Deep-fried Mahi-mahi Macadamia Nut Fingers
Serving Size: 4 servingsIngredients:
--GOATS' CHEESE PARCEL--
200 g Goats' cheese log; cut into
-4
4 Sheets spring roll paste
1 Clove garlic
50 g Black olives
10 ml Olive oil
10 g Anchovies
1 Egg
---DRESSING AND SALAD---
200 g French beans
200 g Plum tomatoes
100 g Shallots
100 ml Olive oil
20 ml Balsamic vinegar
10 g Rosemary
Puree the olives, garlic, anchovies and olive oil.
Top the pieces of goats' cheese with the tapenade mixture and wrap in the
spring roll paste, then seal with egg wash.
Blanch, refresh and split the french beans. Chop the tomatoes in to a 1cm
dice and mix with finely chopped shallots. Mix in half of the olive oil and
balsamic vinegar.
Chop the rosemary and mix with the remaining olive oil.
Deep-fry the goats' cheese parcel until golden brown.
Sit the goats' cheese on a bed of French beans and drizzle the rosemary oil
and tomato dressing around.