Panfried Boar Fish Fillets with Skordalia & Fried Caper and Sage Butter

Ingredients

4 Angelakis Boar Fish Fillets

2 Bunches Asparagus, washed & trimmed

2 tbls Olive Oil

Sea Salt

100 gm Butter

1 Lemon, juiced

2 tbls Baby Capers

½ Bunch Sage Leaves

Skordalia

600 gm White Potatoes, Peeled & roughly chopped

2 Garlic Cloves, crushed

½ Cup Olive Oil

½ tsp Lemon Juice

2 tbls White Wine Vinegar

1 Egg Yolk

Sea Salt

Method

For the skordalia, place the potatoes in a large saucepan of cold water with a little sea salt, bring to the boil. Cook for 10 minutes or until tender, drain. Add the garlic and mash with a potato masher until smooth.

Combine the olive oil, lemon juice, white wine vinegar and egg yolk in a small bowl and whisk together. Gradually whisk this mixture into the potatoes until all added and the potatoes are smooth, taste & season with sea salt, keep warm.

Season the boar fish fillets and asparagus with sea salt and drizzle with olive oil, heat a large non stick frypan over a medium heat. Place the fillets in the pan, cook for 3 minutes then gently turn over, add the asparagus to the pan and cook for a further 3 minutes, turning the asparagus once. Remove both the fish and asparagus from the pan & keep warm.

Add the capers to the pan a fry for 2 minutes then add the sage leaves and cook for a further minute. Add the butter to the pan, once melted add the lemon juice, stir to combine and remove from the heat.

To serve, place the skordalia on the plates, top with the asparagus spears and fish fillets and spoon over the butter sauce.

Cook’s Tip

Skordalia is a type of Greek potato dip and can also be eaten cold with bread, cured meat & olives

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