Skordalia is a Grecian purée more traditionally made from potato, almond, olive oil, lemon juice and garlic though a lovely twist on this is another version of White Bean Skordalia, I use Cannelini Beans. I’m using this as a base for the fish but the left over is still used as a dip the following day…

Skordalia:

2 x Drained canned Cannelini Beans
Juice of a Lemon
3 x cloves of Garilc
Olive Oil Decent drizzle, can always add a bit so wait to see what consistency you are after.
Tablespoon of White Wine Vinegar
Cumin (1 teaspoon ish) - Optional
Chopped Spring Onion or Parsley - Optional
Salt (be generous)

Put all together in the food processor or blender till it's a smooth consistency. It should be the consistency of Hummus, if too thick just add a touch of water or if you like the zesty flavour add more lemon juice.

Fish crumb:

Any white fish if our choice, we had fresh caught snapper and basa on this meal.

Mix together:

Panko crumbs
Cumin
Sea salt flakes 

Dip fish in egg white ( you’ll use the yolk for the hollandaise) then crumb and fry in half butter and oil, this is a trick I learnt from my Dad, the butter for flavour but the oil doesn’t burn like butter so half way between both ! 

Avocado Hollandaise:

1 x avocado 
1 Tablespoon of red wine vinegar
2 tablespoons of lemon juice
1 teaspoon of Dijon Mustard
1 x egg yolk
Salt and Pepper

Blitz in the bullet or food processor until creamy smooth. This recipe is one you won’t forget in a hurry, add some herbs such as basil, dill or tarragon too!

Dish shown served with rocket, pear and Parmesan salad.

Enjoy x
Gina