Crispy Skined Blue Grenadier, Minted Potatoes.

Beer made by farmer in back of barn!

Salt & pepper crispy skin fillet of Blue Grenadier.

It's right back to the mother land for this one. Blue Grenadier is a delicately flavored fish with a flakey texture. Some say it's a bitch to cook on the barbie. I say Poms can't cook. As for the spuds. I used the Nicola variety. They retain there shape when cooked, yet have a buttery texture... Perfect!
Well blogger me! Square rigging for two buccaneers.

Ingredents:

2X 250g fillets of Blue Grenadier. Skin on.

500g of Niccola potatoes. Peeled, and cut in bite sized peices.

6 rashers of middle bacon.

1/2 a cup of mint leaves. Roughly choped.

1/2 cup spring onion. Finley sliced.

100g of butter.

Salt & pepper.

Olive oil.

Method:

Half boil the spuds, then transfer to a pan with the butter and gently fry. As the potatoes become golden brown add the bacon. When the bacon is fully cooked add the mint and spring onion. Stir through, remove from heat. Be carful not to break up the potatoes as you stir.

Drizzle olive oil over the fish, season well, place skin side down on a verry hot, hot plate. After 2 minutes flip the fillets, give em another minute, serve on top of the spuds skin up.

Remember it's allways better to under cook fish than to over cook it.

I included a pic of a to pommy beer with this meal as i felt it was a perfect match.....