Name: Persico with Lemon, Capers & Green Olive Mash
Yield: Serves 4
Cuisine: Italian
Ingredients: 60 ml (2 fl oz/¼ cup) water; 2 garlic cloves, peeled and lightly squashed with the flat of a knife; 70 g (2½ oz) pitted green olives, halved or quartered if large; 2 tablespoons olive oil; 50 g (1¾ oz) butter; 185 ml (6 fl oz/¾ cup) warm milk; 700 g (1 lb 9 oz) potatoes, scrubbed; 1 lemon, rinsed and scrubbed; 1 heaped tablespoon small capers in vinegar, drained; 4 persico (perch) fillets, about 170 g (5¾ oz) each

Preparation info

Serves
4

Difficulty
Medium

Appears in

Limoncello and Linen Water

By Tessa Kiros

Published 2012

About

The mash is quite abundant, but there is never really enough mash, is there?

Ingredients

1 lemon, rinsed and scrubbed
700 g (1 lb 9 oz)

Method

Grate about a teaspoon of rind from the yellow part of the lemon. Keep aside. Cut 4 slices of lemon, a few millimetres (fractions of an inch) thick, from one end and then squeeze the juice from what’s left. Keep aside.

Meanwhile, boil the potatoes in their skins in boiling salted water until

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Persico with Lemon, Capers & Green Olive Mash

Ingredients

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