Recipes

Serves 2-4

 

 

3 medium potatoes, peeled

freshly ground salt & pepper

1½ cups milk

¼ cup cream

2 tbsp sliced spring (green) onion

olive oil

4 whiting fillets, skin & bone removed

plain flour

2 dollops butter

1 tspn freshly chopped parsley

juice of ½ lemon

2 tspn capers

 

 

Boil potatoes in lightly salted water. Drain well and return to pot over heat to dry a little.

 

At the same time, bring milk, cream and spring onion to the boil. Turn off heat and leave to infuse.

 

Then mash potatoes, adding milk mixture little by little. Cover and set aside.

 

Heat a thin layer of oil in a heavy-bottomed pan and cook lightly floured, seasoned fish.

 

Spoon champ onto each plate and top with fish.

 

Then pour off oil from pan and quickly brown butter, parsley, lemon juice and capers. Spoon sauce over fish and serve immediately.