Red mullet and skordalia - The Best from Greece

Posted on: 17/Jun/2011 Skordalia is essentially a garlicky, tangy sauce or paste.

It can be made with potato or bread or both, with or without almonds - there are many versions.

Method

To make garlic puree: wrap two whole garlic heads in foil and roast in a medium oven for 90 minutes or until soft. Pass flesh through a sieve and store leftovers, covered with a little oil, in the fridge. Boil potato in water until soft. Drain and place in a bowl. Mash with a fork and add almond meal, garlic puree, olive oil and lemon juice, then season. Mix together and keep warm. Heat vegetable oil in a non-stick pan and fry seasoned mullet on each side for 2 minutes. Place skordalia and rocket on plate and top with mullet. Serve with olives.

Serves 4

Ingredients

1 large potato, peeled and roughly chopped
2 tbsp almond meal
2 tbsp roasted garlic puree
� cup olive oil
� cup lemon juice
Salt
Pepper
Vegetable oil
8-12 mullet, scaled and gutted
Handful of rocket
� cup olives

Chef: Jane and Jeremy Strode Photo: Jennifer Soo Source: The Sydney Morning Herald

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