You can buy ready-made clipfish or water it yourself. Follow the instructions on the packaging.
Boil the potatoes in a pan of salted water.
Tomato and olive salad
Quarter (or halve, or finely chop) the tomatoes.
Divide the olives into two or four.
Roughly chop the parsley.
Finely chop the shallots.
Mix this (tomato, olive, parsley, shallots) in a bowl with a good olive oil. Season with salt, lemon and pepper if desired. Feel free to add chilli to spice it up a bit.
Heat a good frying pan with oil, not too little, you can use regular olive oil, not extra virgin. Use good heat (8 out of 10).
Wipe the clipfish pieces with paper towel.
Place pieces top, thinner side down in hot oil.
Important! Leave the fish alone without touching it. You need to make a delicate crust on the fish, and then not touch it.
Ha it’s in the stomach! The clipfish can withstand blows. You can make a small “sample” with which to check.
After at least 10 minutes, you can gently press the sample. When it comes off easily, gently twist the other parts. Remove the pan from the heat and leave the pieces with the crust in the pan and let stand 8 to 10 minutes, less if the pieces are thin. It is better with thick and tall pieces.
While the clipfish is resting, the potatoes are cooked. (Check that). Filter the water.
Put plenty of butter in the pan with the potatoes and mash them coarsely. You can wear the shell, but you choose.
Add cream until you like the consistency. Season with salt.
Arrange the mashed potatoes at the bottom of the plate, place the clipfish on top and arrange the tomato and olive salad around it.
A little parsley on it. Waiter!
The grated parmesan in the mashed potatoes is very good – YUM!!