recipes
Thyme infused pan fried lampuki fillets with black olive caponata and anchovy cake
Serves:
Ingredients
- 1 large lampuki fillet
- 2 tsp chopped fresh thyme
- 2 tbsp fried garlic oil
- ¼ courgette
- ¼ coloured pepper
- ¼ aubergine
- ¼ onion
- 8 whole black olives
- 6 tbsp tomato pulp (Mutti)
- 10 anchovy fillets
- 2 potatoes
- ½ beaten egg
- 4 tbsp flour
- Nutmeg
- 1 tsp chopped parsley
Method
Cut the lampuki fillet in 2 nice portions dust with flour and sprinkle with thyme, sauté in garlic oil and finish under the grill if needed. Dice the aubergines, onion, peppers, courgettes and sauté in a well heated pan with the olives until vegetables are browned than add the tomato pulp and simmer for 3 min. overcook the potatoes and mash them up together with the parsley flour, eggs and a little nutmeg. Dust with a little flour and shallow fry to brown. Serve the potato cake as a base for the fish together with the caponata.
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