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Ingredients
- 8 garfish - butterflied, filleted or gutted and left whole
- 3 Lebanese cucumbers
- 1 eschalot
- 2 red chillies
- 1 bunch of chives
- extra virgin olive oil
- red wine vinegar
- salt and pepper
Method
For 4 people you'll need 2 garfish each - butterflied, filleted or gutted and left whole.
Prepare the cucumber by peeling 3 Lebanese cucumbers, slice into quarters lengthways and chop into small wedges. Place in a bowl with a finely sliced eschalot, 2 seeded and finely sliced red chillies and a finely chopped bunch of chives. Dress with a little extra virgin olive oil and red wine vinegar, season with salt and pepper and refrigerate until the garfish is ready to fry.
Heat a couple of tablespoons of extra virgin olive oil in a large skillet and fry the garfish, skin-side first, for 20 to 25 seconds, then turn and fry for half a minute.
To serve
Sprinkle with salt and serve with the cucumber and some of its dressing.
