I'm a big fan of warm salads in winter and this has got to be up there as a favourite. The salad works really well with chicken breast too - just make sure you make the skin crispy and slice it on top of the salad with the dressing. Its quite simple - but very good.
Ingredients:
2 halibut fillets, skin removed
500g baby potatoes
2 little gem heart lettuces
handful croutons
1/4 red onion, sliced
77g pancetta cubes
1 small leek
1 tbsp. olive oil
3 tbsp. vinaigrette
50g mayonnaise
25g parmesan, finely grated
4 (approx.) tbsp. milk
Make the dressing: mix the parmesan into the mayonnaise and add the milk. Stir well and put into a pouring bottle. You want the sauce to be pourable but not runny.
Halve the potatoes, keeping the skin on. Boil in water until tender and crush with a fork. Add 2 tbsp. vinaigrette and keep warm.
Fry the leek and pancetta in the oil until soft. Pan fry the halibut in the same pan for about 3-4 minutes each side.
To plate up, serve the crushed potatoes on the bottom of the dish. Top with the lettuce and then add the leeks, pancetta, onion and croutons. Dress with the last tbsp. of vinaigrette and some of the mayo sauce. Top with the halibut and dress with more sauce. Serve and enjoy!!
