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Pan Seared Shad in a orange and mango dressing with sunblushed tomato

 

 

Shad with orange and mango dressing

Pan Seared Shad in a orange and mango dressing with sunblushed tomato

Preparation time 30 min
Cooking time 7 min
Ready in 15 min
Recipe yields 4 Portions

This is a really nice summer dish, just make sure the shad is fresh and cut into small pieces before frying. This gives each piece of fish extra flavour as the pieces are caramelized in the pan. The sweetness of the mango and the sharpness of the orange cut through the rich oily shad fillets and compliment the dish with the crisp fresh cucumber and peppery flavour of the rocket complimented by the tomato bringing a savoury element to the dish if you don’t have sundried or sun blushed tomato you can supplement them with fresh cherry tomato’s

Ingredients
To fry the fish
2 Shad
50ml vegetable oil
100g flour to dust the shad fillets
1tsp pink salt
Oil or butter to fry the fish
100ml Orange and Mango dressing

Cucumber thinly sliced and placed under the fish
Sun dried tomatoes or fresh cherry tomato
Chef’s tip
Shad keep better for longer if you leave the guts in the fish when storing them in a fridge up to three days. For some reason the fish stay firm.

Step two the fish
Method
Portion the shad into 50g portions and lightly dust flour. Add oil or butter and garlic to the pan and gently fry the fish until its cooked golden brown making sure not to overcook it. Thinly slice the cucumber and present the fish on the cucumber garnish with fresh rocket leaves and sundried tomatoes. Drizzle with orange and mango dressing to finish the dish.

About Dean Dickinson

I am a passionate chef with high standards to food and a love for food photography. I love developing new concepts and menu ideas always looking to set new standards with a very competitive nature. I spent 7 years working in some of the best kitchens in London. My career started working in a pub kitchen at the Queens head in Marylabone st in 95 and quickly moved on to the production kitchens of Harrods where I spent 6 months learning how to prepare gourmet terrines, amazing sandwiches and my first experience of fine dinning in the Georgian restaurant. I moved on to various kitchens in London improving each time I moved and learning a variety of skills along the way. I had the opportunity to work on some of the UK landmark events including Wimbledon tennis catering for the royal box and the common wealth games in 2000. I worked my way to Executive head chef of Goldman Sachs feeding an average of 4000 staff each day. I then moved on to work for Canape's Direct as Development chef where we product up to 30 000 canapes a day for various London events. I started my own Kitchen called South African Table in London in 2001 before moving back to South Africa at the end of 2002 to start Imagination Food Design.
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