Spanish-style Fish and Potato Spread
Ensaladilla de Pescado
Ingrediënten
For Cooking Liquid:
- Partial Recipe
- Water
- Salt
For the Spread:
- 8 to 10 thin slices of long-loaf baguette bread
- 1 small potato about 2 ounces
- ¼ pound fresh cod scrod, tilefish, or other mild fish
- 3 tablespoons mayonnaise
- ½ large hard-boiled egg finely chopped
- 2 tablespoons shredded lettuce white rib portion only
- Kosher or sea salt
- Freshly ground black pepper
- Finely chopped fresh flat-leaf parsley for garnish
Instructies
Cooking Liquid:
- Bring a saucepan of water to a simmer over low heat.
- Add salt to the water.
For the Spread:
- Preheat the oven to 350°F.
- Place the bread slices on a baking sheet and bake for about 5 minutes until they turn lightly golden and crisp.
- Set aside.
- Place the potato in a small saucepan, cover with cold salted water, and simmer over low heat for 10-12 minutes until tender.
- Drain and let it cool slightly.
- Peel the potato and cut it into small cubes.
- Set aside.
- In a separate medium saucepan, bring enough of the prepared cooking liquid to cover the fish to a boil.
- Reduce the heat to low, add the fish, cover, and simmer for about 10 minutes.
- Remove the fish from the liquid and shred it into a medium bowl.
- Add the cooked potato cubes, mayonnaise, chopped hard-boiled egg, shredded lettuce, salt, and pepper to the shredded fish.
- Mix all the ingredients thoroughly.
- This can be prepared in advance.
- Spread the fish and potato mixture onto the toasted bread slices or serve it in a small bowl with the toasted bread on the side.
Notes / Tips / Wine Advice:
Garnish the spread with chopped fresh parsley before serving.
Nutritional Information
Calories: 250 kcal
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