This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
423 Reviews
Cals 661 · Prot 52 · Carbs 65 · Fat 26
Global Eats
40 min
This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
423 Reviews
Cals 661 · Prot 52 · Carbs 65 · Fat 26
Global Eats
Ingredients
Garlic mash
Potatoes
600 Grams
Butter
4*
30 Grams
Garlic cloves
2 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Seabream
Seabream
6*
330 Grams
Salt
0.5 Tsp
Vegetable oil
1 Tbsp
Tomato salsa
Fresh parsley
15 Grams
Golden raisins
14*
30 Grams
Cherry tomatoes
150 Grams
Capers
20 Grams
Walnuts
2*
30 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *6 Fish, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2757 / 661
Fats (g)
25.6
of which saturated (g)
10.2
Carbohydrates (g)
65
of which sugars (g)
16.4
Fibers (g)
13.3
Proteins (g)
51.5
Salt (g)
3.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Boil potatoes
Peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 20 min or until soft. Drain and allow to steam dry for 5 min in a colander.
2 Make salsa
Meanwhile, chop the parsley, raisins, tomatoes, capers and walnuts as finely as possible. Add the lot to a bowl with a squeeze of lemon juice and a drizzle of oliveoil. Season with salt and pepper and set aside. Chop the rest of the lemon into wedges.
3 Make garlic butter
Peel and mince the garlic. Heat a large pot over a medium-low heat with the butter and garlic. Once melted, cook for 1-2 min. Make sure not to burn the butter or garlic! Set aside and keep warm.
Tip!Use the pot you boiled the potatoes in to save on washing up.
4 Make mash
Once the potatoes have steam dried, add them to the pan with the garlicbutter. Mash until smooth and season with salt and pepper. Keep warm.
5 Fry seabream
Pat the seabream fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabream, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
6 Serve
Serve the Seabream on a bed of GarlicMash with Tomato Salsa and lemon wedges to the side.