All my favourite things in a mouthful. Makes 36 canapés.
It is very important to us at Ironclad Pan to know the food we are eating is grown and harvested with love and respect. This recipe celebrates the kaupapa of Moana NZ, Seafood and Woody’s Farm, Free Range Pork.
AND I am addicted to Sabato’s white anchovies and smoked paprika flakes. Get some. They are taste bud changing.
Pan frying delicate blue cod in prosciutto creates a succulent crunch. What do you get when you pair that with crispy gherkin and creamy white anchovy remoulade all parcelled up neatly in a witlof leaf and dusted with smoked paprika flakes? The most delicious and easy to eat Christmas canapé ever.
You are just 3 online clicks away from making this dish.
@moana.co.nz @woodysfarm.co.nz @sabato.co.nz
500 g Moana blue cod
200 g Woody’s free range prosciutto
6 plump gherkins cut into 6 sticks
2 T olive oil
8 Talatta White Anchovies mashed
½ c good mayonnaise
Large handful fresh oregano chopped finely
Half a small red onion diced very finely
Squeeze of lemon juice
3 whole white witlof (Endive)
Sabato’s famous Pons Smoked Paprika Flakes
Cut fish into 36 lengths slightly larger than the width of the prosciutto slices.
Wrap fish and gherkins in one prosciutto slice each.
Mix together the remoulade ingredients. If you like it extra salty add more anchovies.
Arrange the witlof leaves on a platter and put a teaspoon of remoulade in the middle of each leaf.
In your Ironclad Pan on medium high, heat the olive oil and fry off the blue cod bites in batches seam side down first. About 30 seconds a side. The prosciutto should be brown and crunchy and the fish just cooked.
Turn only once and drain on paper towels. Don’t worry if they come apart a little when you turn them. You will arrange them seam side down in the leaf.
Arrange bites on the witlof leaves.
Sprinkle with smoked paprika flakes and salt flakes and serve immediately.
Now quietly watch as your guests take that first mouthful. Oh yes, they have just fallen that little bit more in love with you!