Preparation time: 15mins | Cooking time: 15mins | Serves: 4

Ingredients

• 800 gm small sebago potatoes, sliced 5mm thick
• 150 gm (½ cup) good-quality mayonnaise
• 30 gm cornichons, coarsely chopped
• 1½ tbsp salted baby capers, rinsed and drained
• 2 golden shallots, finely chopped
• 2 tbsp lemon juice, or to taste
• 8 garfish, butterflied, head and tail intact
• 2 lemons, halved lengthways and thinly sliced crossways
• 30 ml olive oil

• 1½ Lebanese cucumbers, unpeeled, halved, seeds removed, thinly sliced
• 2 tbsp white wine vinegar
• 2 tsp caster sugar 

Method

1. Combine potato in a saucepan with cold salted water, cover, bring to the boil over high heat. Uncover, cook until just tender (5-6 minutes), drain, transfer to a bowl. Combine mayonnaise, cornichons, capers, shallot and lemon juice in a separate bowl, season to taste, add to potato, toss to combine, set aside.
2. For quick pickled cucumber, combine cucumber and 1 tsp sea salt in a sieve, stand 10 minutes. Squeeze out liquid, combine in a non-reactive bowl with remaining ingredients, season to taste, set aside.
3. Preheat a char-grill over high heat. Season garfish cavities to taste, stuff with lemon slices, secure with kitchen string. Drizzle with oil, season to taste and char-grill, turning once, until golden and just cooked through (2-3 minutes each side). Serve hot with potato and caper salad and pickled cucumber.

Sourced from Garfish with potato and caper salad and quick pickled cucumber recipe | Gourmet Traveller