Dab is a flatfish native to the seas around Northern Europe. The dab is an abundant fish but was up until recently mostly ignored as a commercial fish, and only being caught as by-catch. A lot of dab is exported overseas. We want to start changing this by showing how easy and how delicious cooking dab is! You can compare its flavour to sole or plaice. Pan fried dab with a kale pesto and slow-cooked tomatoes, fantastic!
Fist make the kale pesto. Blend the kale, parmezan cheese, cashews and olive oil with a hand blender until a smooth pesto. Add the juice of half a lemon and season the pesto with fresh ground black pepper.
Add 4 tablespoons of extra virgin olive oil to a small sauce pan and confit the cherry tomatoes with the garlic on very low heat for about 10 minutes. When ready, season with sea salt.
Cut off the tail and the side fins of the dab. Score the fish diagonally on both sides. Season the dab with salt and pepper and pan fry on medium heat for 3-4 minutes each side until the skin is golden brown.
When the dab is almost done, give the pesto a little heat in a small saucepan on low heat.
Finish the dab with sea salt and serve it on a plate. Scoop over the kale pesto and arrange the confit tomatoes on top of it. Add some lemon zest and garnish with a slice of lemon.
- 2 whole dabs, skin on and gutted
- 50 g. kale, thick stems removed and cut into 1-2 cm pieces.
- 50 g. parmezan cheese, roughly grated
- 100 g. unsalted cashew nuts
- 100 ml. olive oil
- 1 tbsp. olive oil
- juice of 1/2 lemon
- 300 g whole cherry tomatoes
- 2 garlic cloves, cut in half
- extra virgin olive oil
- salt and pepper