1 1/2 lb (700 g) fillets white fish
8 oz (225 g) potatoes, cooked
Small bunch spring onions, finely chopped
1 tbsp fresh parsley, chopped
2 tsp (10 g) 1/2 oz ground coriander
salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp wine vinegar
1 tsp sugar
8 oz (225 g) potatoes, cooked
Small bunch spring onions, finely chopped
1 tbsp fresh parsley, chopped
2 tsp (10 g) 1/2 oz ground coriander
salt and freshly ground black pepper
1 tbsp olive oil
2 tbsp wine vinegar
1 tsp sugar
method
1. Use bass, cod, haddock, hake, halibut, sole, turbot for this dish.
2. Steam the fish, or gently poach in boiling water for 10 minutes, or until cooked.
3. Drain, skin and remove any bones. Break into coarse pieces.
4. While still warm, dice the cooked potatoes.
5. Put a layer of potatoes in a suitable salad bowl, top with a layer of fish, then a sprinkling of onion, parsley, coriander, salt and pepper.
6. Repeat the layers once more.
7. Mix the olive oil, wine vinegar and sugar thoroughly and pour over the mixture.
8. Chill for at least 4 hours before serving.
2. Steam the fish, or gently poach in boiling water for 10 minutes, or until cooked.
3. Drain, skin and remove any bones. Break into coarse pieces.
4. While still warm, dice the cooked potatoes.
5. Put a layer of potatoes in a suitable salad bowl, top with a layer of fish, then a sprinkling of onion, parsley, coriander, salt and pepper.
6. Repeat the layers once more.
7. Mix the olive oil, wine vinegar and sugar thoroughly and pour over the mixture.
8. Chill for at least 4 hours before serving.
serving amount
serves 6
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