Barbecued fish with salmoriglio and potato cakes

Recipes / Fish

Salmoriglio is a Southern Italian condiment made of lemon juice, olive oil, minced garlic, chopped oregano and parsley, salt and pepper - a perfect accompaniment to white fish and potato cakes.

Recipe «Barbecued fish with salmoriglio and potato cakes» presented in category Recipes / Fish, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 800g Desiree potatoes, unpeeled, 125ml milk, 1 egg, lightly whisked, 75g self-raising flour, 4 firm white fish fillets , Fresh continental parsley leaves, to serve, Lemon wedges, to serve, 60ml extra virgin olive oil , 1 tbsp lemon juice, 1 tbsp warm water, 1 garlic clove, finely chopped, 1/4 cup fresh continental parsley, chopped.

Ingredients:

  • 800g Desiree potatoes, unpeeled 
  • 125ml milk 
  • 1 egg, lightly whisked 
  • 75g self-raising flour 
  • 4 firm white fish fillets 
  • Fresh continental parsley leaves, to serve 
  • Lemon wedges, to serve 
  • 60ml extra virgin olive oil 
  • 1 tbsp lemon juice 
  • 1 tbsp warm water 
  • 1 garlic clove, finely chopped 
  • 1/4 cup fresh continental parsley, chopped 

Instructions

  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.
  2. Combine the ingredients for the salmoriglio in a small saucepan.
  3. Preheat the barbecue flat plate to high. Lightly spray with oil. Cook 1/4 cupfuls of the potato mixture for 2 minutes or until bubbles appear. Turn and cook for a further 2 minutes or until golden.
  4. Place pan with salmoriglio mixture on the flat plate and cook, whisking until warmed through. Cook the fish on the flat plate or grill for 2-3 minutes each side to until cooked through. Serve the fish with the potato cakes, parsley and lemon wedges. Drizzle with the salmoriglio.