Over cook the diced potatoes, mash them and add the cream and wasabi. Cut the vegetables into pieces equal in size and sauté in olive oil, add the h while half cooked and the pulp and tomatoes in chunks when nearly cooked. Sauté the prawns, reserve 2 for garnishing and mash the rest. On a griddle pan grill the fish and serve on the caponata with the prawn pate in the middle and the wasabi potatoes on the other side.

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