Barbecued fish with salmoriglio and potato cakes2015-07-12
- 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.
- 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
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.
Combine the ingredients for the salmoriglio in a small saucepan.
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This information is per serving.