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Categories:Viewed: 77 - Published at: a year ago
Ingredients
- 4 red snapper fillets (600g)
- salt
- freshly ground black pepper
- 150 ml extra virgin olive oil
- 1 lemon, cut into quarters
- 1 bunch watercress
- 1 kg peeled baking potato
- 225 g spring onions
- 300 ml milk
- 100 g butter
Method
- For the fish-----------------------.
- Score the snapper on the skin side- cut deep enough so that the fillet does not curl when frying.
- Season with salt and pepper.
- Heat a thin film of olive oil in pan.
- Place fish skin side down in the pan until a crust forms.
- Turn over and cook till nicely browned.
- When ready, drain fish and arrange it on a serving dish.
- Garnish with lemon wedges and fresh watercress or a light green salad.
- For the champ------------------------.
- Dice potatoes in approx 3cm cubes and boil till soft.
- Drain.
- Dry the potatoes then mash them until completely smooth.
- Wash and slice the sping onions and infuse (simmer) in the milk over a low heat.
- Add the butter, the cooked spring onion and milk to the mashed potato and mix well.
- To make champ smooth and creamy, can add more milk if required.
- Then mix well.
- (optional) Add a scoop of champ to serving plate.
