Persico with Lemon, Capers & Green Olive Mash from Limoncello and Linen Water by Tessa Kiros
The mash is quite abundant, but there is never really enough mash, is there?
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Ingredients
- 1 lemon, rinsed and scrubbed
- 60 ml (2 fl oz/¼ cup) water
- 4 persico (perch) fillets, about 170 g (5¾ oz) each
- 1 heaped tablespoon small capers in vinegar, drained
- 2 tablespoons olive oil
- 2 garlic cloves, peeled and lightly squashed with the flat of a knife
- 50 g (1¾ oz) butter
- 70 g (2½ oz) pitted green olives, halved or quartered if large
- 700 g (1 lb 9 oz) potatoes, scrubbed
- 185 ml (6 fl oz/¾ cup) warm milk
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