2020-03-01 The Australian Womens Weekly Food

HARISSAFISHFINGERS

WITHKINDAMUSHYPEAS

PREP+ COOKTIME 35 MINUTESSERVES 4

Extravirginoliveoilcookingspray

2 largepotatoes(600g),chopped

2½cups(300g)frozenpeas

¼cup(60ml)extravirginoliveoil

½cupfreshmintleaves,chopped

700gskinlesstail-endsalmonpieces

1¼cups(350g)Greekyoghurt

1½tablespoonsharissapaste

1 tablespoonchoppeddrainedcornichons

1 tablespoonbabycapers,chopped

4 slicesstalewholegrainbread

(160g),tornintochunks

Mintsprigsandlemonwedges,toserve

1 Preheatovento220°C/200°Cfan.

Placea largewirerackovera largeoven

tray;sprayrackwithoil.

2 Placepotatoesina mediumsaucepan

ofcoldwateroverhighheat.Bringtothe

boil;cookfor 20 minutes,addingthepeas

duringthelast1 minuteofcookingtime.

Drain;standvegetablesinthecolanderfor

2 minutestodrainwell.Returnvegetables

tosaucepan.Usinga potatomasher,crush

potatoandpeaswiththeoilandmint.

Seasontotaste;covertokeepwarm.

(^3) Cutfishinto 16 evenfinger-shaped
pieces,about3cmx 12cm.Placefish
fingersina largebowl.
4 Combineyoghurtandharissaina
mediumbowl;seasontotaste.Adda
heaped⅓cupofyoghurtmixturetofish;
tosstocoatevenly.Stircornichonsand
capersthroughremainingyoghurt
mixture;refrigeratesauceuntilrequired.
5 Processbreadintocoarsecrumbs.
Scatterevenlyoverfishandpressdown
tosecure.(Theymaynotcompletelycoat
thefish.)Placefishontopreparedrackin
a singlelayer.Spraygenerouslywithoil.
6 Bakefishfingersfor 12 minutesoruntil
crumbsaregoldenandcrisp,andfishis
cookedthrough.Serveimmediatelywith
peaandpotatomash,yoghurtsauce,
extra mint sprigs and lemon wedges.
THENEW
FISHFINGERS
Moveoverstodgy
packetfishfingers!
Makingyourownis
surprisinglysimple,plus
thekidscancrumb
thesalmon.