Purple Powerhouse Slaw with Pan Fried Garlic Snapper

Over Summer we begun a wee love affair with our Purple Powerhouse Slaw. And to say it is versatile, would be an understatement. This gorgeous, brightly coloured babe made it onto our plate all hours of the day. Breakfast. Lunch. Or dinner! She was there, sitting pretty.

We friggin’ love this stuff!

It is fresh and full of flavour, the beetroot lending a sweet and earthy profile, balanced by our Apple Cider dressing which is of course, made with our locally famous Goulters Cider Vinegar. Speaking of, Nelson has a whole heap of wonderfully amazing food producers and we feel so incredibly lucky to live in this part of NZ. Slight side-track, back to the salad!

Mingling with our beetroot, are crispy nectarines which taste exactly like summer should. Juicy and refreshing. Add a sprig or two of mint and parsley from our organic garden, a generous helping of organic toasted seeds and you’ve got yourself a delightful box of slaw ready for your dinner. The best thing being, if you can’t eat it all in one sitting, this salad develops tenfold in flavour by the next day!

And if you’re thinking that you’d like to make this salad feed two, serve it with a fresh piece of white fish or aboard a warm, poached egg and a slice of toasted sourdough or GF bread. Click here for the recipe.

blog – fish and eggs (1 of 14)
blog – fish and eggs (2 of 14)
blog – fish and eggs (8 of 14)
blog pictures (12 of 18)
blog – fish and eggs (9 of 14)

Garlic and Polenta Pan Fried Snapper with Purple Powerhouse Slaw

Ingredients: 

2 fillets of Snapper (Tarakihi or Gurnard and just as nice)

2 cloves of garlic (white or black)

¼ cup of fine polenta

sea salt and pepper to season

olive oil or coconut oil for pan

1 Box of Madame Lu’s Purple Powerhouse Slaw

Method:

Finely chop the garlic and mix with the polenta, sea salt and pepper in a medium size bowl.

Dip the a fillet into the mixture and move around, ensuring each side is well coated. Repeat with the second fillet.

Place a medium size pan onto the stovetop and heat to a medium temperature.

Place both fillets in the pan and cook for 4-6 minutes each side depending on the thickness of the fillet.

Once cooked, transfer to two plates and serve alongside the Purple Powerhouse Slaw.

You may like a piece of Ancient Sourdough or two to soak up all the salad juices!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text. captcha txt
0

Start typing and press Enter to search