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Ingredients
300g snapper fillet
½ brown onion
1 clove of garlic
1 medium potato, peeled and cubed
300 ml of milk
1 tsp of salt
50 ml extra virgin olive oil
½ bulb of fennel, shaved thin
20 capers, deep fried until crispy
Method
Place the fish, potatoes, onion, garlic, milk and salt into a saucepan and simmer for 15-20 minutes (until the potatoes are soft)
If all the milk has not been absorbed pour off the excess.
Place the cooked fish mixture into your food processor and pulse until smooth then drizzle in the olive oil while still pulsing until a creamy, glossy texture is achieved.
Serve on crisp bread topped with shaved fennel, crispy capers and a drizzle of extra virgin olive oil.
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