Coregone whitefish skewers with golden potatoes

Ingredients
Coregone whitefish fillets
Black olive pâté
Sun-dried tomatoes in oil
Breadcrumbs
Parsley
Garlic
Salt and pepper
Extra virgin olive oil
Potatoes for the side dish
Butter
Sage
I am lucky to have a fisherman bring very fresh, already filleted Coregone to my home. I only need remove any remaining bones with fish-bone tweezers.

I spread each fillet with a teaspoon of olive pâté.

I sprinkle with a pinch of breadcrumbs and freshly ground pepper.

I add some tomato strips and parsley.

I roll up all the fillets fairly snugly to retain the filling.

I brush with extra virgin olive oil.

I roll in breadcrumbs, coating every side.

I secure each roll with a wooden skewer.


I heat a splash of oil and two garlic cloves in a non-stick pan and add the skewers.

I cook on both sides until coloured. Add white wine if desired; I chose not to. Do not overcook. I add little salt because the pâté is already savoury.
I cover, turn off and rest for a couple of minutes.

For the side, I peel and dice potatoes.

I put them in a bowl with a little water, cover with pierced cling film and microwave about 10 minutes.

I drain the potatoes.
I heat butter, oil and sage in a frying pan, add the potatoes and cook until golden, then salt.