Sunday, 21 March 2010

Ceviche with garlic potatoes

Back to the fishmonger in primrose hill, and he surpassed himself.  He does sushi fish - fish that has been kept at a much lower temperature from being caught to being on our plate.  I found this out when someone who worked for me eventually got really ill from eating raw fish from sainsburys!- and its not easy to find.  He however, had salmon, tuna and sea bass.  With a lot of flourishing of knives, i found myself leaving with perfectly filleted and thinly sliced salmon and sea bass.

- Cover 600g of sushi fish with the juice of 3 limes, 2 lemons, 1 orange and a tablespoon of balsamic vinegar, and leave for a few hours in the fridge.
- Chop 300g new potatoes into 1cm chunks, coat in 4 tablespoons olive oil and 3 minced cloves of garlic, and roast for 40 mins at 200C until brown and crispy.
- Tke the fish out of the marinade, and arrange on a bed of watercress, sprinkle over the potato croutons, and add some chopped coriander.

You can use some of the marinade to make a dressing, adding a tablespoon olive oil.  We thought that the ceviche was tart enough already, and in fact needed some sesame oil over it to complement the acidic marinade.  It was delicious however, although i'm not sure the croutons added much.  I'm going to do this again - next time though, i think i would marinade in just a little lime juice for a shorter period of time, and definitely dress with some sesame oil.  In fact, i'm salivating just thinking about it!

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1 comment:

  1. Andy

    I think your culinary journey is inspiring and reading some of your descriptions here (consomme in particular!), I can see it is a lot of work too. Thank you very much for treating Andrew and me to Ceviche, Welsh Cawl and Apple and Walnut crumble on Saturday, all of which were delicious. I agree with you about the sesame oil on the ceviche which provided the perfect balance to the marinade. Why can't we find fishmongers like M. Rascal south of the river? Tell him he needs to branch out...