Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

Spicy Smoked Paprika Flavour Pearls are just sensational with our locally caught Flathead and lemony skordalia.

This beautiful fish dish is ideal served as an amuse bouche or canape as in the picture, or serve a larger portion with some dressed greens and side of fresh sour dough or flat bread. We love this recipe because you can prepare the skordalia ahead of time – even a day or two earlier and fish is so quick to cook you will be enjoying it with your guests in record time.

Flathead and Skordalia with Spicy Smoked Paprika Flavour Pearls

What you’ll need…

  • Fresh Flathead – 20 – 30 g ea for Amuse Bouche size or 150 ish g each for a more substantial portion
  • 1 x 400 g tin canellini beans
  • 2 x small cloves garlic – chop
  • 1 x lemon – juice
  • 2 – 3 tablespoons extra virgin olive oil
  •  Salt and white pepper to taste
  • 1 x 50 g jar Spicy Smoked Paprika Flavour Pearls

*Yuzu, Lemon & Black Pepper, Shallot & White Balsamic, Tangerine, Lemon Myrtle or Native Bush Tomato Flavour Pearls would be delicious with this recipe too.

Lets get started

Drain and blend the canellini beans and garlic until smooth. Add lemon juice and season to taste. Add olive oil a little at a time (you don’t want it too runny). Your finished Skordalia should be a similar consistency to dip…not runny and able to be spooned on to a plate. (this can be stored in the fridge for a couple of days if you want to get organised early)

For canape size potions you will need to cut your Flathead into neat bite sized pieces. (if you cook the fish first it will be a broken mess when you cut it!) Leave them a little larger for entree/main portions.

Ready to serve

When you are ready to eat….Toss your fish gently in a little olive oil and season. Sear in a hot pan until just cooked. (a minute or two only) or if you prefer just pop them on a tray and blast in the oven for a few minutes until cooked. Whichever cooking method suits you best really…sometimes it’s nice to not fuss with a fry pan when you have guests.

Next warm your skordalia a little, a brief burst in the microwave will suffice. Just enough to take the chill off. Simply spoon on the desired amount of skordalia, top with cooked fish and a generous amount of Spicy Smoked Paprika Flavour Pearls.

Now pour yourself something delicious and enjoy.

Until next time

Enjoy…from the Peninsula Larder Team

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