Scordalea - Fish and Potato Garlic Puree

How to prepare scordalea - fish and potato garlic puree

1. Soak the fish in plenty of water for several hours to remove the salt.
2. Bring water to a boil and add the fish. Let it cook for about 15 minutes, until the meat is soft and flakes easily off the bones.
3. Remove the fish from the water and carefully separate all the meat from the bones.
4. In the water where the fish was boiled, add the potatoes cut into cubes and cook for about 20 minutes, until completely done. Use starchy potatoes for a better puree!
5. While the potatoes are cooking, crush the garlic with a little salt until it becomes a paste. Slowly incorporate 50 ml of oil until you get a mayonnaise. Add the lemon juice at the end.
7. Drain the potatoes and add the hot milk. Mash them as well as possible with a potato masher. Add the garlic mayonnaise and pepper and incorporate well.
8. Start adding the remaining oil, continuing to beat the puree well, which should be smooth and fluffy, until you reach the desired consistency (you'll add somewhere between 30-50 ml of oil).
9. Add the fish to the puree and incorporate. Taste for salt and add only if needed.
10. Serve on a platter/bowl, drizzled with a little olive oil and sprinkled with dried oregano (to remind us of its Greek origins 😊 ).

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