In keeping with the traditional fish on Friday I decided to make some fish…… With a difference!!!
The fish in question was Vietnamese cobbler, which is a white fish. I diced the fillets (4) and marinaded half in creamy pesto and the other half in tandoori masala. The mash I made with Comber spuds, cream and Samphire (a salty green sea vegetable from Israel). I also made a spinach,basil and tomato accompaniment.
The result was gobbled up by my 3 and 7 year old daughters and myself of course. Amazing what can be done to add a twist to fish and spuds!!!