10 April 2017

Brill, skordalia


Skordalia is Greek, a thick mash of potato and  garlic.
Pre heat the oven at 160C.

Per person: 1 potato, 1 clove of garlic (but I used 2 cloves pp).
Use the point of a big kitchen knife to mix the garlic with some coarse sea salt. Then press and press and press to turn into a paste.
Boil the potatoes.

Fry the fish in butter for 2 mins on its white skin.
Turn and put in the oven for 12 mins.

 Drain the potatoes. Add garlic, milk, the juice of half a lemon and a gluck of olive oil and mash.

One can serve it with a nice salad or roasted vegetables. If so inclined. But around the Mediterranean a potato is seen as a vegetable, so...


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