I have been wanting to incorporate more fish into our diet. Fish is so good for you, but it can be a bit of a pain in that it is best to buy it on the day you serve it. As I like to do shopping only once a week, I often don't want to visit the shops again during the week for fish. But this week I did.
The fish I used was ocean perch. It was delicious, but you could use any fish you like.
The ingredients I have used for the salsa verde are not necessarily the traditional ingredients used for salsa verde, but they taste good together regardless. I find that every salsa verde recipe is different - some have gherkins, some have anchovies, some use basil, others just mint and parsley. I just used what I had.
Stay tuned for more recipes featuring salsa verde over the long weekend. Two of the dishes I am planning will have it included.
2 potatoes peeled
1 tablespoon chives chopped
Salt and pepper
1 - 2 tablespoons butter
2 tablespoons olive oil
Preheat the oven to 150 degrees. Grate the potato and place into a sieve. Squeeze all excess moisture from the potatoes. Mix in the chives. Season with salt and pepper.
Heat the butter and oil in a large fry pan. Divide the potato into 2-3 portions and add to the hot butter and oil. Press down so that the potato forms patties. Fry for 5-10 minutes until browned. Turned over and cook on the other side. Add more oil or butter if the pan becomes dry.
Once cooked through place on a baking tray and place in the oven to keep warm.
2 teaspoons salted capers, rinsed and dried
Handful fresh parsley
Handful fresh dill
Handful fresh mint
1 teaspoon dijon mustard
1 clove garlic crushed
Extra virgin olive oil to taste
2 teaspoons red wine vinegar
Salt and pepper to taste
Chop the capers and herbs together until finely chopped and well combined. Place in a small bowl and mix through the mustard, garlic, olive oil, red wine vinegar and salt and pepper.
Corn and Avocado Salsa
1 avocado diced
400g tin sweet corn kernels rinsed and drained
2 tablespoons chives
1 tablespoon dill
1 tablespoon olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Make just before serving (or at least only cut and add the avocado at the last minute). Mix all ingredients together and serve immediately.
2 white firm fish fillets
2 teaspoons lemon myrtle
1 - 2 tablespoons olive oil
Sprinkle the fish with lemon myrtle. Heat olive oil in a fry pan. Fry the fish for a few minutes on each side until cooked through.
Serve immediately with the potato rosti and avocado and corn salsa and drizzled with salsa verde.