WARM SALAD OF RUDDERFISH IN GREEN SAUCE

		      Title: WARM SALAD OF RUDDERFISH IN GREEN SAUCE
  Categories: Fish
       Yield: 4 Servings
  
            Stephen Ceideburg
     200 ml Extra-virgin olive oil
      70 ml Lemon juice
       2    Cloves garlic, chopped
       1    Handful parsley
       1 sm Capsicum, chopped
       3    Green onions, chopped
       1 tb Capers
            Salt and pepper to taste
     500 g  To 600 g rudderfish
  
   Admittedly, it is not salad weather but this is a particularly hearty
   one and makes an appetising first course or lunch dish.
   
   In a food processor or blender. process together 200 ml extra- virgin
   olive oil, 70 ml lemon juice, 2 cloves garlic. chopped, a generous
   handful of parsley, one small or half a large green capsicum,
   chopped, 3 green (spring) onions, roughly chopped, 1 tablespoon
   capers and salt and pepper to taste. The sauce should be thick - if
   necessary add more of the green ingredients. Poach 500-600 g
   rudderfish gently, preferably in fish stock but at a pinch in water
   with a little lemon juice, just until the fish flakes. Remove from
   the poaching liquid and dry with paper towels. While the fish is
   still quite hot, break it into fairly large chunks, pour the sauce
   over it and turn over gently to coat. Serve the salad as it is or on
   a layer of still-warm sliced new potatoes.
   
   Posted by Stephen Ceideburg
   
   From an article by Meryl Constance in The Sydney Morning Herald,
   7/6/93. Courtesy Mark Herron.