Grilled Cornish Hake with Salt and Vinegar Crushed Potatoes
This is my attempt to recreate a culinary delight from a seafood restaurant in France, with a delicious crushed potatoes that tasted like fish and chips.
Ingredients
Directions
- 1
Get your potatoes on and boil until just cooked. Drain, use a potato masher to break up each potato and then set aside with the lid on.
- 2
Melt a knob of butter in a pan. Add in the fennel seeds, leeks and parsley along with a pinch of sea salt and gently sauté until the leeks are nice and soft. Add it all in with the potatoes along with the vinegar, mix together well and keep warm.
- 3
Lay the fish on a well greased grill pan, skin side up. Add the sprigs of thyme on top, drizzle with olive oil and season. Grill for six or seven mins (depending on thickness) under a moderate to hot heat until the skin is nice and crispy. Divide the potatoes between two bowls, pop the fish on top (along with the charred bits of thyme) and serve straightaway.
