recipes
Grilled lampuki on basil mash and tomato, olive butter
2021-03-06
Ingredients
- 20g capers (Camel brand)
- 30g green olives (Camel brand)
- 6pcs sun-dried tomatoes (Camel brand)
- 150 salted butter
- 2 tbsp. chopped parsley
- 200g Lampuki fillets
- 1 medium sized zucchini, sliced
- 1 large potato
- Few leaves fresh basil, chopped
- Freshly grated nutmeg
Method
In a small bender, blitz together the capers, olives and sun-dried tomatoes into a pate and put aside. Clean the blender then blitz together the salted butter and parsley and blend for 5 seconds. Place the butter on a grease proof paper, roll and place in the fridge to set. Next, heat a pan with a little olive oil and seal the fish on both sides, skin side first. Place on an oven try and finish off under a grill or in the oven for a few minutes. Also, season and grill the sliced zucchini. Peel and dice the potatoes, boil until softened and mash together with a knob of the pre-made garlic butter, chopped basil and nutmeg, season well. To serve, lay the grilled zucchini on your serving plates and spoon on the basil mash. Serve the lampuki fillets on top, a slice of the garlic butter and drizzle over the olive pate`.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.