Garfish with potato and caper salad and quick pickled cucumber | Claudio's Seafoods

Ingredients

• 800 gm small sebago potatoes, sliced 5mm thick
• 150 gm (½ cup) good-quality mayonnaise
• 30 gm cornichons, coarsely chopped
• 1½ tbsp salted baby capers, rinsed and drained
• 2 golden shallots, finely chopped
• 2 tbsp lemon juice, or to taste
• 8 garfish, butterflied, head and tail intact
• 2 lemons, halved lengthways and thinly sliced crossways
• 30 ml olive oil
• 1½ Lebanese cucumbers, unpeeled, halved, seeds removed, thinly sliced
• 2 tbsp white wine vinegar
• 2 tsp caster sugar