Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 66

Beware of drinking and driving. The powerful kick this dish has could take you over the limit! The vodka softens the fish, so it melts in your mouth.

Serves 4

600g/21oz/3½cups of very fresh, or frozen, haddock fillets, skinned and boned

1 large mild red chilli, halved and seeded

½ a small red onion, peeled and finely chopped

170g/6oz/1½cups of very fresh prawns (shrimp), shells removed

Salt and freshly ground black pepper

The juice of 1 large lemon

The grated rind and juice of 3 limes

4 tablespoons of vodka

2 tablespoons of chilli olive oil or olive oil

40g/1½ oz of prepared lamb’s lettuce (mâche)

A handful of coriander (cilantro) leaves to garnish

Cut the fish into attractive slender lengths and finely chop the chilli.

Mix the fish and chilli with the onion, prawns (shrimp), salt and pepper, lemon juice, rind and juice of the limes, vodka and chilli oil and leave to marinate for 2–4 hours, or overnight, in a shallow dish under clingfilm (plastic wrap).

Arrange the fish salad and all its juices on a serving plate with the lamb’s lettuce (mâche) and sprinkle with a little chopped coriander (cilantro).

Alternatively, serve the salad on individual plates with slices of (GF) sourdough bread to mop up the juices.