Preparation time: 60 minutes
1 whole shrimpfish 1 – 1.5 kg
½ kg potatoes, peeled and quartered
50 g (2 tbsp) butter
5-6 cloves garlic, unpeeled
1 large tbsp fresh dill, chopped
For the crust:
1 ½ cups corn flour
1 cup fresh flat-leaf parsley, finely chopped
2 tsp oregano
2 large cloves garlic, very finely chopped
1 lemon, zested
For the sauce:
one branch of leek, green part trimmed to about 2 cm
50 g butter
30 ml lemon juice (from the same lemon you zested)
one tbsp capers
50 ml white wine
50 ml double or sour cream
Place all ingredients for the crust in a bowl, except the olive oil and mix them well. Then start adding the olive oil, while continuing mixing. You want to end up with a mixture resembling batter but one that is not too runny.
Then place the fish in a baking tray and thoroughly oil it. Once you’ve done with this, start spreading the mixture on the fish. When you are ready with one side turn it around and do the other side. You need to try to cover the whole of the fish without leaving gaps. Put the fish in the preheated oven, at around 200C, which you later, after ten minutes of baking, will reduce to 150 C and bake it for another 30 minutes at this temperature. Total baking time should be around 40-45 minutes.
During this time I make the sauce. First, melt the butter in a frying pan and then add the leeks. Sauté them on low heat for ten minutes and slowly add the lemon juice. Once the sauce has thickened slowly add the white wine and after that the cream and capers. Leave it on low heat to simmer for another ten minutes. By now the sauce should be ready, so I taste it and season with salt and freshly ground black pepper.
It is time to cook the potatoes. Place them in a large heavy frying pan and sauté them until ready. Just don’t rush them, because you want them to look presentable, and not mashed. Halfway through, add the dill and the unpeeled garlic cloves.
Cut the fish in cutlets, place in serving dishes and pour the sauce on half of the piece, so you can taste the crust, as well.