Herbed blue-eye skewers with potato smash and skordalia
The Australian Women's Weekly Magazine Nov 2007
Herbed blue-eye skewers with potato smash and skordalia
INGREDIENTS
Skordalia, a Greek accompaniment to grilled meats or seafood, is made from mashed potato and/or white bread pureed with garlic, olive oil and lemon juice or vinegar. Skordalia sometimes contains ground almonds or walnuts, usually when served with barbecued fish. You need to soak eight bamboo skewers in cold water before using them in this recipe to keep them from scorching.
800g blue-eye fillets, cut into 2cm pieces
¼ cup (60ml) olive oil
2 tablespoons finely chopped fresh
flat-leaf parsley
2 tablespoons finely chopped fresh
lemon thyme
1kg baby new potatoes, unpeeled
½ cup (120g) sour cream
40g butter, softened
skordalia
1 slice white bread
2 cloves garlic, crushed
1 tablespoon apple cider vinegar
¼ cup (60ml) water
2 tablespoons olive oil
METHOD
Thread the fish onto eight skewers; place in medium shallow dish. Brush
with combined oil and herbs. Cover; refrigerate 20 minutes.
Boil, steam or microwave the potatoes until tender; drain. Reserve three potatoes for the Skordalia. Mash half the remaining potatoes in a medium bowl with sour cream and butter until smooth. Using a fork, crush the remaining potatoes until the skins burst; fold into mash mixture. Cover to keep warm.
SKORDALIA: Peel the three reserved potatoes, then mash them in a medium bowl until smooth. Discard the crusts from the bread. Soak the bread in a small bowl of cold water; drain. Squeeze out the excess water. Blend or process the bread with the remaining ingredients until smooth. Stir the bread mixture into the potato.
Cook the skewers on a heated, oiled grill plate. Serve the smash with fish skewers and Skordalia.
Not suitable to freeze. Potatoes suitable to microwave.
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