Fried fish with warm potato salad

Deur Barbara Joubert, SARIE KOS Lente 2009

Foto’s: Micky Hoyle Galery

serves 4

700 g small baby potatoes
50 ml butter
600 g frozen hake fillets
salt and freshly ground black pepper to taste
juice of 1 lemon
2 handfuls of fresh rocket

Sauce

125 ml olive oil
juice of 1 lemon
15 ml wholegrain mustard

Boil potatoes until soft. Meanwhile, melt the butter in a pan. Season fish with salt and pepper. Fry fish – skin side first – on both sides until cooked through. Season with lemon juice. Keep warm. Drain potatoes and halve. Mix ingredients for the sauce and pour it over the warm potato halves. Stir the rocket through. Serve fish on warm potato salad.

Assistent Lynnae Janse van Rensburg

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