Pickled Bonito, Capers and Potato Salad

Pickled Bonito, Capers and Potato Salad

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Pickled Bonito, Capers and Potato Salad
  • Pickled Bonito, Capers and Potato Salad
  • Pickled Bonito, Capers and Potato Salad
Pickled Bonito, Capers and Potato Salad

Pickled Bonito, Capers and Potato Salad

Cuisine

Greece

Recipe Description

Fancy some pickled fish but don’t have a whole week to wait? Enter the quick pickle! This straightforward method of gently ‘cooking’ the fish in a typical sugar-vinegar solution, then mixing in olive oil, gives a similar taste to the real thing but without the preservation properties. To make this dish vegetarian, substitute bonito (available from Asian grocers) with cucumber and follow the same method. 

Prep Time 20 Minutes

Cooking Time

Difficulty Easy

Ingredient List

50 ml (5 fl oz) white-wine vinegar
50 g (1¾ oz) sugar
1 teaspoon fennel seeds
30 ml (1 fl oz) ouzo (or another type of aniseed liquor)
1 pinch white pepper
1 garlic clove, minced
100 ml (3½ fl oz) olive oil
400 g (14 oz) filleted bonito
Fried capers
200 ml (7 fl oz) frying oil
70 g (2½ oz) capers, rinsed and squeezed dry
Potato salad
20 small waxy potatoes, boiled
10 g (¼ oz) dried oregano
juice of 2 lemons
50 ml (1¾ fl oz) olive oil
30 g (1 oz) pine nuts

Recipe Steps

To pickle the fish, first prepare the pickling liquid. In a saucepan bring the vinegar, sugar, fennel seeds, ouzo, pepper and garlic to the boil. Cool it down to fridge temperature by pouring in 150 ml (5 fl oz) of water. Slice the fish into nice sashimi-sized pieces and set aside.

To fry the capers, in a saucepan over a high heat bring the oil to 180°C (350°F), carefully drop them into the oil and quickly fry until there are no bubbles. That way they’ll be nice and crisp. Using a slotted spoon, remove the capers from the oil and drain them on paper towel.

For the potato salad, with a large spoon roughly crush everything together in a bowl and set aside.

Take the pickling liquid out of the fridge and stir in the olive oil. Marinate the fish in the liquid for 5 minutes, which should slightly ‘cook’ the fish, and then remove it, reserving the liquid. To serve, spoon the potatoes onto each plate. Using a spoon, place pieces of the fish in the gaps among the potatoes and then garnish with the capers. I would suggest using some of the pickle liquid to season the dish slightly further.

Sauce - Provided Pre-Prepared in the Atlas Box

Allergen Information

  • Nuts
  • Onion
  • Peanuts
  • Fish
  • Chilli
  • Wheat
  • Gluten
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