I normally make this with thick, white fresh fish (pollack is ideal)
but because the lovely flavour of the sauce acts as a camouflage for
the cheapest frozen fillets, I sometimes use those as well. (And,
needless to say, at the other end of the scale this recipe works
equally well with fresh tuna or salmon steaks.)
If you don’t have horseradish – or you hate it – use wholegrain
mustard instead.
1 or 2 good-size pieces of fish per person
2–3 tbsp horseradish cream
1–2 tbsp natural yoghurt
2 tsp cornflour
Lemon juice
Potatoes
Fresh Parmesan cheese
Paprika
Oil
Method
1. Wash the fish and arrange in a large ovenproof dish or casserole
(it doesn’t matter if the pieces of fish overlap slightly) while you
preheat the oven to Gas Mark 6 (200ºC).
2. Blend the horseradish, yoghurt and cornflour with plenty of
lemon juice, coat the fish then cover and leave to stand while
you peel the potatoes and dice them into small chunks.
3. Put the potatoes in a large pan of cold water and bring to the
boil in the usual way while you warm some oil in another large
ovenproof dish. Once the water’s boiling, only allow the
potatoes to simmer for about one minute; the chunks are small
and you don’t want them turning to mush.
4. Drain the potatoes and rinse thoroughly in cold water in the
pan, then drain them again and toss them in as much grated
Parmesan and paprika as you like.
5. Bake the potatoes in the hot oil for about 15 minutes at the top
of the oven then put the fish near the bottom of the oven for
about 20 minutes, by which time the potatoes should be
perfectly crisp and golden.
6. Serve with salad, green vegetables or sweetcorn and garnish
with tomatoes sprinkled with chives and vinaigrette.
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