|400 g||yellowtail — filleted|
|salt and white pepper|
|1||garlic clove — crushed|
|1||onion — finely chopped|
|fresh parsley — or chives, chopped|
|breadcrumbs — optional|
Season fish on both sides with salt and pepper. Place in the fridge for an hour.
Boil potatoes in salted water. Once tender, pour the water off and leave to steam dry.
Place milk in a saucepan with garlic, onion and thyme. Add the fish.
Gently warm the milk mixture over low heat and poach the fish for 12–15 minutes. Lift the fish out of the milk and flake it.
Add ½ cup of the warm milk (with garlic and onion bits) and butter to the potatoes and mash roughly.
Season with salt and white pepper.
Add the flaked fish and mix through. Add some chopped parsley or chives.
This is ready to eat as is, or spread in an oven dish, sprinkle with breadcrumbs and place under a hot grill until golden brown.
Reprinted with permission from ABALOBI. ABALOBI connects consumers with fully traceable, premium quality, local seafood harvested responsibly by small-scale fishermen and -women using low-impact fishing methods. The seafood is supplied directly to consumers via a fair and transparent digital marketplace and traceability technology. Have a look at their newly released marketplace website for more Fish with a Story, where to find restaurants serving traceable ABALOBI-linked fish, as well as an ever growing repository of recipes by numerous South African chefs as well as fisherwomen from our coastline. This specific recipe was provided by chef Margot Janse.