Name: Herbed blue-eye skewers with potato smash and skordalia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Herbed blue-eye skewers; 800 gram blue-eye fillets, cut into 2cm pieces; 1/4 cup (60 millilitres) olive oil; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh lemon thyme; 1 kilogram baby new potatoes, unpeeled; 1/2 cup (120 grams) sour cream; 40 gram butter, softened; Skordalia; 1 medium potato; 1 slice white bread; 2 clove garlic, crushed; 1 tablespoon apple cider vinegar; 1/4 cup (60 millilitres) water; 2 tablespoon olive oil

Ingredients

Herbed blue-eye skewers

800 gram blue-eye fillets, cut into 2cm pieces

1/4 cup (60 millilitres) olive oil

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh lemon thyme

1 kilogram baby new potatoes, unpeeled

1/2 cup (120 grams) sour cream

40 gram butter, softened

Skordalia

1 medium potato

1 slice white bread

2 clove garlic, crushed

1 tablespoon apple cider vinegar

1/4 cup (60 millilitres) water

2 tablespoon olive oil

Method

Herbed blue-eye skewers

1.Thread fish onto eight skewers; place in medium shallow dish. Brush with combined oil and herbs. Cover; refrigerate 20 minutes.

2.Meanwhile, make skordalia.

3.Boil, steam or microwave potatoes until tender; drain. In a medium bowl, mash half the potatoes with sour cream and butter until smooth. Using fork, crush remaining potatoes until skins burst; fold into mash mixture. Cover to keep warm.

4.Cook skewers on heated oiled grill plate. Serve smash with fish skewers and skordalia.

Skordalia

5.Boil, steam or microwave potato until tender; drain. In a medium bowl, mash potato until smooth. Discard crusts from bread. In a small bowl of cold water, soak bread; drain. Squeeze out excess water. Blend or process bread with remaining ingredients until smooth. Stir bread mixture into potato.

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Ingredients

Method

Herbed blue-eye skewers

Skordalia

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