Sunday, 18 October 2015

Paprika Dusted Rockling with Green Olive Butter on Sautéed Potatoes

This dish is influenced by Spanish flavours, olives, garlic, potatoes and onions. The potatoes need to be cooked first as the fish cooks quite quickly. The crispy potatoes and onion are topped with a succulent piece of rocking dusted with flour, paprika and garlic and gently pan fried. The olive butter forms a sauce as it melts over the fish. If possible use a non stick pan to cook the dish as it makes much easier to turn the fish.

This is more a guide rather than a recipe. Allow 1 piece of fish, 1 potato and 1/4 red onion person. The olive butter is easily made and will keep for a few days in the fridge or can be frozen.

Green Olive Butter
2 tablespoons soft butter
1 tablespoon finely chopped green olives
1 clove garlic, crushed

Combine all ingredients and mix well. Serve at room temperature. If made in advance remove from the fridge and allow to come to room temperature. 

To make the potatoes 

Wash, peel and cut potatoes into large dice.
Heat a small amount of oil in a non stick pan, add potatoes and cook without stirring or moving until the potatoes become golden brown. Approximately eight minutes.
Stir/turn the potatoes and continue to cook for a a minute or two. Add the diced onion and continue cooking until the potatoes are soft inside when pierced with the point of a knife.

To cook fish

1 tablespoon of flour
1/2 teaspoon garlic powder
1 teaspoon smoked or hot smoked paprika

Combine the flour, garlic powder and paprika in a small paper or plastic bag. Add fish and shake to coat the fish with the flour mixture.
Heat a small amount of oil in a non stick pan. Add fish and cook for four to five minutes. Turn fish and cook a further three minutes. Cooking times depend on the thickness of the fish. Reduce or increase the cooking time according to the thickness of the fish. 

To assemble the dish

Place a spoon of potatoes on a plate. Top with a piece of fish and the a small spoon of olive butter. Garnish with some chopped parsley and serve with steamed vegetables or salad.

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