Do you know something? If I had to choose between a delicious piece of meat or fish, I think I'd pick the fish. In this decision played maybe a huge role the fact that I grew up so close to the sea. Since the moment I had memories from our holidays, while everyone was playing in the sea I was climbing on rocks by the bay looking for crabs. Oh, I was unbeatable at digging them out of their hideouts without letting them bite me. And then dad, who is a keen diver, would bring me baby crabs with which I was playing and then was freeing in the sea again, "because it is such a pity to kill them". We had bought a paddling pool too... so I could turn it into a mini aquarium for my crabs, sea urchins and little fish. But soon I realized that the sea urchins and my plastic pool were sworn enemies and I carried my little world into a portable car fridge. Of course at the end of each day I would release all my pals in the sea so I could catch them again the next day.
Oh I started babbling again. The thing I wanted to point out is that every place has each own endemics species and if you take your eyes a little further from the salmon tuna and cod fillets you can find little gems in the fisherman of your neighborhood. I got two soleas the other day and I prepared them in the most simple and delicious way.
You will need (for one person):
- 2 medium soleas (of 300gr. total)
- 5 medium potatoes
- ½ tsp. Dijon mustard and homemade mustard
- 2 fresh onions
- 1 ½ juicy lemons
- 2 tsp. virgin olive oil
- 2 medium pickled cucumbers
- freshly ground pepper and dill
Peel the potatoes, cut them in slices and put them in a pot to boil. Wash the soleas nd in a large pan add a little olive oil and when it warms add the fish. As they are thin each side needs 3-4. Before you flip them add freshly grounded salt and pepper to the side that will touch the pan.
As for the sauce, like I told you the other day: chop finely the scallions, the capers and the pickled cucumbers and add them in a small jar together with the mustard, olive oil, the lemon juice, the grounded pepper and dill. Close the lid and shake well until the mixture becomes homogeneous. Try and add salt if needed and top your salad with it. Remove the fish from the pan, drain the potatoes and serve them all in a big plate. Top with the sauce and enjoy!