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Home Recipes From the Show FISH WITH WARM POTATO SALAD WITH CAPER MAYONNAISE

FISH WITH WARM POTATO SALAD WITH CAPER MAYONNAISE 20/11/2009

Serves 4

Description:

This recipe is adaptable and you can add many flavourings to make the mayonnaise more interesting.

Ingredients:

Preparation 15 mins
Cooking 15 mins

The horseradish and caper mayonnaise can be made several hours ahead.

1 tablespoon olive oil
2 tablespoons plain flour
4 (540g) firm white fish fillets, skin on
Juice half a lemon or lime

POTATO SALAD
1kg chat potatoes
1 tablespoon butter
1 - 2 tablespoons drained capers
1 small red onion, chopped finely
salt and freshly ground black pepper
1/3 cup (100g) toasted pine nuts

CAPER MAYONNAISE
2/3 cup (200g) good quality whole egg mayonnaise
1/3 cup (95g) natural yoghurt
1 clove garlic, crushed
2 tablespoons horseradish, wasabi paste or seeded mustard
2 green onions (green shallots), sliced thinly
2 tablespoons lemon or lime juice

Method:

1. Cut any large potatoes in half. Boil or steam potatoes until just tender, drain.

2. Heat butter in a large non-stick frying pan and when sizzling, drop in the capers and toss until crisp. Remove capers and leave butter in pan.

3. Combine ingredients for the mayonnaise.

4. Combine the warm potato with the remaining ingredients, Wasabi mayonnaise, salt and pepper in a large bowl; toss gently. Sprinkle with crisp capers and pine nuts.

5. Meanwhile, place flour on a plate and place fish skin side down to coat with flour; heat the oil in the frying pan; put fish skin side down and cook until beginning to sizzle and brown. Cover and cook until opaque. Remove lid and add lemon or lime juice to the pan.

6. Serve the fish with pan juices, warm potato salad, tomato wedges and rocket, if desired.

Notes:

COOK'S NOTE: Wasabi, Japanese horseradish, is available as a paste in tubes from some supermarkets.