Smoked marlin with potatoes and watercress
Photo by Babiche Martens
|500 g||Maori potatoes, washed|
|600 g||Fish, smoked marlin, roughly shredded|
|1 bunch||Watercress, preferably not hydroponic|
|2 Tbsp||Olive oil|
|1||Salt & freshly ground pepper, to season|
- Preheat oven to 200C. Slice potatoes, toss in olive oil, season and roast 25 minutes.
- To make the dressing, put in the processor the garlic, yolks, mustard and lemon juice. With the motor running, drizzle in oil and, when thick, slowly pour in enough soda water (about ½ cup) to make the dressing lighter. Season.
- Discard watercress stalks and put the leaves in a large bowl. Combine with potatoes, marlin and capers. Add enough of the dressing to lightly coat ingredients, and serve.