Rockfish Fillet on Potato-Coriander Vinaigrette
Potato-coriander vinaigrette with rockfish fillet is a recipe featuring fresh ingredients from the main meal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g potatoes (firm type)
- Salt
- 100 ml fish stock (from a can)
- 2 tbsp oil
- 2 tbsp lemon vinegar
- Salt
- white pepper (freshly ground)
- 1 pinch sugar
- 6 stems coriander
- 400 g rockfish fillet (4 slices)
- a little oil (for frying)
Instructions
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1.
Peel, wash and dice the potatoes. Boil in salted water for about 15 minutes until tender. Drain. Mash a quarter of the potato cubes with a potato masher, incorporating the fish stock, both oils and vinegar. Season with salt, pepper and sugar. Set aside one coriander sprig. Finely chop the remaining coriander leaves and stir into the potato sauce. Fold in the remaining potato cubes.
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2.
Rinse and pat dry the rockfish fillets; season with a little salt. Heat a grill pan with a small amount of oil. Cook the fillets for 2-3 minutes per side until golden. Spread the potato-coriander vinaigrette on plates, top with the cooked fillets, and garnish with coriander leaves.
