Recipe Category: Issue 197
The origins of the French 75 (or soixante-quinze) are, like a night out on the classic combination of Champagne and gin with a twist of lemon, a little muddled. Most stories put its beginnings in the 1920s, as perhaps a livelier incarnation of a Tom Collins (gin, soda water and lemon juice). This recipe is somewhere in between the two, with both Champagne and soda water invited to the party. The result is a little softer and less boozy, able to be sipped all afternoon.
We used mackerel, but any fish would do – kahawai or sardines would make a great alternative to the oil-rich mackerel. The best option for cooking would be to barbecue, to get the nice smokey flavour that works so well with the sharp, fragrant gremolata. If barbecuing isn’t an option for you, baking is a great alternative (we baked ours), but whichever you choose, the cooking times will vary depending on the size of your fish, so you'll need to be attentive rather than relying on a timer. A good way to check the fish while cooking is to put a knife between the top of the spine and the flesh, lifting slightly to see if the meat on the bone is cooked.
This salad can be made a day in advance if kept in an airtight container in the fridge.
At Cassia we love to showcase the best of our locally sourced ingredients complemented by Indian flavours. We use Te Matuku oysters from Waiheke in pakoras (also known as bhajji). The batter provides a textural element that works really well with the creamy oysters and the tomato kasundi adds sharpness to the dish. Oyster pakoras will be a big crowd pleaser at any event.