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Recipe

Grilled Seabass with Papas Arrugadas and Mojos

 

45-50 mins

Serves 2

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Ingredients

1 large whole sea bass, gutted and de-scaled
500g small new potatoes, washed
Cornish Sea salt

For the Mojo Rojo (red sauce)
3 red chillies, deseeded
½ bulb garlic, peeled<
½ teaspoon Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
½ teaspoon cumin
½ teaspoon paprika
1 pinch saffron

For the Mojo Verde (green sauce)
½ bulb of garlic, peeled
½ tea spoon of Cornish Sea Salt Fine
200ml neutral tasting oil
50ml white wine vinegar
1 bunch of fresh coriander chopped

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Traditionally, the potatoes would be cooked in sea water for this classic Canary Island dish. It is great for sharing! Make sure you get really fresh fish...

Instructions

  • For the mojos (sauces): Place the ingredients for the mojos rojo (red sauce) in a food processor and blend well. Pour the sauce into separate bowl for serving.
  • Repeat for the mojos verde (green sauce).
  • For the potatoes, bring a large pan of water to the boil. Add a good handful of sea salt to the water before adding the potatoes.
  • Cook the potatoes until tender, be careful not to overcook. Drain then return the potatoes to the pan and place over a low heat. Keep the pan moving and as the remaining water evaporates a fine crust of salt will form on the potatoes and the skins will start to wrinkle. Remove from the heat. Place the potatoes in a large bowl.

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