
RECIPE
Spanish Picota Cherry Salsa with Baked White Fish
“The Russians have a recipe for sour cherry sauce with sturgeon. The contrast of the white fish with the crimson fruit is stunning. Here I’ve used Spanish Picota cherries to make a salsa, it works so well as a contrasting flavour. The key to a good salsa is chopping. Take your time to finely slice the ingredients, it will look attractive and the flavours will be balanced. Each mouthful should contain a little of each ingredient” – Kerstin Rodgers*

Serves: —
Preparation time: — minutes
Cooking time: — minutes

– For the Spanish Picota cherry salsa:
- 100 g Spanish Picota cherries, pitted and finely chopped
- 2 limes, juice of 1 green chilli, deseeded and finely sliced
- 1/2 red onion, finely sliced handful fresh dill or coriander
- 1 tbsp sea salt
– For the fish:
- 2 plaice or haddock filets
- 1/2 lemon, thinly sliced
- 2 tbsp olive oil
- sea salt and pepper, freshly ground

– For the Picota cherry salsa:
- Pit and chop the Picota cherries, adding them to a bowl
- Squeeze the fresh lime juice into the bowl
- Add the red onion and green chilli
- Add the dill and or coriander
- Add the salt
- Place in the fridge until the fish is ready
– For the fish:
- Preheat the oven to 200ºC
- Wash the fish filets and dab dry with kitchen paper
- Put baking parchment on a flat baking tin
- Lay down the fish filets, tucking the lemon slices underneath
- Season with salt and pepper and drizzle with olive oil
- Place the tray on the top shelf of the oven and cook for 7 to 10 minutes, depending on the thickness of the filets.
- Remove from the oven and put a generous spoonful of the Picota cherry salsa on each filet.
- Serve hot or lukewarm