You can buy ready-diluted clipfish or water it out yourself. Follow the instructions on the package.
Boil potatoes in a saucepan of salted water.
Tomato and olive salad
Cut the tomatoes in four (or in half, or finely chop).
Divide the olives into two or four.
Coarsely chop parsley.
Finely chop the shallots.
Mix this (tomato, olive, parsley, shallots) in a bowl with good olive oil. Season with salt, lemon and pepper if desired. Feel free to add chili 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 kitchen paper.
Place the pieces with the top, the finest side, down in the hot oil.
Important! Leave the fish alone without touching it. You must make a delicate crust on the fish, and then do not touch it.
Ha is in the stomach! The clipfish can withstand beating. You can make a small “sample piece” that you check with.
After at least 10 minutes, you can gently push on the specimen. When it comes off easily, gently turn the other pieces. Remove the pan from the heat and leave the pieces with the crust up in the pan and rest for 8-10 minutes, less if the pieces are thin. It is best with thick, high pieces.
While the clipfish is resting, the potatoes are cooked. (Check it). Strain the water.
Put plenty of butter in the pan with the potatoes and mash them roughly. You can wear the shell, but you choose.
Add cream until you like the consistency. Season with salt.
Put mashed potatoes at the bottom of the plate, place the clipfish on top and have the tomato and olive salad around.
A little parsley on top. Server!
Grated parmesan in the mashed potatoes is very good – YUM !!