Retail Recipes/ Spring 26
Fresh Market Fish, Crispy Chat Potato
with Sundried Tomato Pesto, Chilli, Green Shallot & Yoghurt
Serves 4
Prep Time 25 minutes
Cook Time 45 minutes
Crispy chat potatoes tossed with sugar snap peas, green shallot, chilli and sundried tomato pesto, served with seasoned Greek yoghurt and flaky grilled fish. Rich, crunchy and vibrant, with smoky barbecue notes bringing another layer of flavour to the dish.
Ingredients
4 x 150–180g portions fresh market fish,
skin on if possible
500g chat potatoes
100g Greek yoghurt
3 tbsp sundried tomato pesto
2 green shallots, thinly sliced
1 red chilli, thinly sliced
150g sugar snap peas
Vegetable oil
Extra virgin olive oil
Sea salt
Freshly ground black pepper
1 lemon, to serve
Method
Prepare the potatoes
Place chat potatoes in a saucepan of well-salted cold water and bring to the boil. Cook for 10–12 minutes, until just tender. Drain and steam dry for a few minutes. Transfer to a lined baking tray and gently crush each potato, keeping plenty of rough edges. Drizzle generously with vegetable oil and season with sea salt. Roast at 220°C for 30–40 minutes, turning halfway, until deeply golden and crispy.
Prepare the vegetables
Bring a saucepan of well-salted water to the boil. Thinly slice the sugar snap peas on an angle. Blanch for 30 seconds, then refresh in iced water. Drain and pat dry. Combine with the sliced green shallot and chilli.
Prepare the yoghurt
Season the Greek yoghurt with salt, freshly ground black pepper and a squeeze of lemon juice. Mix well.
Cook the fish
Pat the fish dry and season with salt. Cook on a medium-high barbecue or in a lightly oiled pan, skin-side down, for 3–4 minutes until crisp and golden. Turn and cook for another 1–2 minutes, or until just cooked through. Rest for 1 minute before serving.
Finish the potatoes
While hot, toss the crispy potatoes with sundried tomato pesto, sugar snap peas, green shallot and chilli. Season with salt, pepper and lemon juice to taste.
Serve
Spoon seasoned yoghurt onto each plate and spread into a loose circle. Pile over the crispy potato mixture and place the fish alongside or on top. Finish with extra virgin olive oil and a squeeze of lemon. Serve immediately.
Tristan’s Note:
Barbecue cooking is recommended for this dish, adding a subtle smoky dimension to complement the crispy potatoes and the sundried tomato pesto.
