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Barbecued fish with salmoriglio and potato cakes
Barbecued fish with salmoriglio and potato cakes
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Southern Italian sauce with lemon, olive oil, garlic, oregano, parsley, salt, and pepper - ideal for 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
  • 60ml (1/4 cup) extra virgin olive oil
  • 21.00 gm lemon juice
  • 20.00 gm warm water
  • 1 garlic clove, finely chopped
  • 62.50 ml fresh continental parsley, chopped
Instructions:
  • Boil the potatoes until tender, then drain and peel them. Coarsely chop the potatoes and return them to the saucepan. Mash the potatoes while gradually adding milk, then mix in the egg. Transfer the mixture to a bowl and stir in the flour, and season well.
  • In a small saucepan, mix together the ingredients for the salmoriglio.
  • Preheat the barbecue flat plate until sizzling hot, then give it a light spray of oil. Spoon 1/4 cup of the potato mixture onto the plate and cook for about 2 minutes until bubbles form. Flip and cook for another 2 minutes until beautifully golden.
  • Heat the salmoriglio mixture in a pan on a flat plate until warmed through, whisking occasionally. Then, cook the fish on the flat plate or grill for 2-3 minutes on each side until fully cooked. Serve the fish with potato cakes, parsley, lemon wedges, and a generous drizzle of the flavorful salmoriglio sauce.

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