Fried fish with Toma'muse
Fried fish with Toma'muse
Ingredients for 4 people
- 4 175 g fillets of fish, with skin, without bones
- 2 tablespoons of olive oil
- 1/2 cup mayonnaise with whole egg
- 1 teaspoon harissa paste
- Crispy potatoes or fries, for serving
- Toma’muse salad
- 250 g Toma'muse tomatoes
- 1 small lemon, squeezed
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon caster sugar
- 2 tablespoons capers, finely chopped
- 2 gherkins, diced
- 1 cup coriander sprigs
- 1 cup mint leaves
Preparation
- Cut the Toma'muse tomatoes into thick slices. Mix lemon juice, oil, sugar, salt and pepper with a whisk in a bowl. Add the Toma'muse, capers and gherkins and stir gently to mix. Cover the bowl and set aside for 15 minutes.
- Make 2-3 cuts in the skin of the fish and season with salt and pepper. Heat oil in a large non-stick pan, over medium-high heat. Fry 2 pieces of fish for 4 minutes on the skin, pressing on them with a frying spatula to keep them flat. Turn them over and fry for 1 minute or until just cooked through. Place them on a plate, skin side up, and keep warm. Fry the remaining fish fillets.
- Mix the mayonnaise and harissa and spoon onto 4 serving plates. Place a fish fillet on each. Add the coriander and mint to the Toma'muse, stir forzichtig and spoon the sauce onto the fish. Serve with crispy potatoes or fries.
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.