6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad
Ratio of potato to fish should be 50:50. Leaving the mixture to chill makes it easier to handle.
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