Barbecued fish with salmoriglio and potato cakes

2015-07-12
  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Salmoriglio is a Southern Italian fixing made of lemon juice, olive oil, minced garlic, hacked oregano and parsley, salt and pepper – an immaculate backup to white fish and potato cakes.

Ingredients

  • 800g Desiree potatoes, unpeeled
  • 125ml (1/2 cup) milk
  • 1 egg, lightly whisked
  • 75g (1/2 cup) self-raising flour (see Notes)
  • 4 (about 150g each) firm white fish fillets
  • Fresh continental parsley leaves, to serve
  • Lemon wedges, to serve

Method

Step 1

Cook the potatoes in a large saucepan of boiling water for 15 minutes or until a skewer inserted shows little resistance. Drain. Carefully peel the potatoes (hold the potatoes with a tea towel if too hot). Coarsely chop. Return to the saucepan. Mash the potato, gradually adding the milk. Add the egg. Mash well to combine. Transfer the potato mixture to a bowl. Stir in the flour. Season well.

Step 2

Step 3

Combine the ingredients for the salmoriglio in a small saucepan.

Step 4

Recipe Type: Tags: , , Ingredients: , ,
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Thai-style grilled beef

  • Roast red wine lamb with Italian beans

  • Aubergine rolls with spinach & ricotta

  • Lemon cod with basil bean mash

  • Spicy seafood stew with tomatoes & lime

Nutritional Info

This information is per serving.

  • Energy

    2074kJ
  • Fat Total

    19.00g
  • Carbohydrate Total

    39.00g
  • Protein

    40.00g
  • Sodium

    mg
  • Fat saturated

    4.00g
  • Carbohydrate sugars

    g
  • Dietary Fibre

    4.00g
  • Cholesterol

    mg

Post A Comment